1 can cream mushroom soup
1 can milk (soup)
3 chicken breasts, cooked and cut up
1 pkg. broccoli
1 c. cheddar cheese (shredded)
1 (28 oz.) can Durkee French fried onion
6 sm. flour tortillas

Combine soup and milk. Set aside. Combine chicken, broccoli, 1/2 cup cheese and 1/2 can onions. Stir in 3/4 cup of the soup mixture. Divide chicken mixture into 6 tortillas and roll up, place seam side down in greased 9 x 13-inch pan. Pour remaining soup over top. Bake covered at 350 degrees for 35 minutes. Top tortillas with remaining cheese and onions. Bake 5 minutes longer.