4 lg. chicken breasts, cooked and boned
1 doz. corn tortilla, cut in 1 inch pieces
1 1/2 cans cream of chicken soup
3/4 c. milk
1 lb. grated cheddar and Mozzarella cheese
1 c. mild to medium salsa

Butter a large casserole or pan and lightly sprinkle with water on bottom. Mix soup, milk, salsa and chicken (sliced fine). Layer tortilla pieces, soup and chicken mixture, salsa and cheese; repeat ending with cheese. Refrigerate 24 hours or overnight to blend flavors. Bake at 300 degrees for 1 to 1 1/2 hours.