4 chicken breasts
1 med. bag tortilla chips

SAUCE:

1 can cream of mushroom soup
1 can cream of chicken soup
1 sm. can green chilies, chopped and seeded
10 oz. favorite salsa
1 c. milk
1 onion, chopped

1 lb. grated Cojack (mixture of Colby and Monterey Jack) cheese

Salt chicken breasts, wrap in foil. Bake at 400 degrees for 1 hour. Cool. Remove bones. Cut into bite-size pieces. Line buttered casserole with 1/3 of crushed chips and chicken pieces.

Make sauce of soups, chilies, salsa, milk and onion. Pour over chicken layer. Sprinkle with 1/3 cheese. Repeat chips, chicken, sauce layer, 2 more times as ingredients last. Cover with large layer of Cojack cheese (great flavor and color).

Refrigerate 24 hours. Bake at 300 degrees for 1 1/2 hours. Requires 3 quart baking dish covered with foil to keep moist.