Chicken Tortilla Casserole

4 whole chicken breasts (that’s those double things that you cut in half) or you can use single pieces, 8 or 9 of ‘em.
12 corn tortillas
1 can cream of mushroom soup condensed (or, like some people I know, if mushrooms make you cringe then just use 2 cans of cream of chicken soup instead of one.)
1 can cream of chicken soup, condensed
1 can chili without beans
1 small onion, chopped
½ cup milk
1 cup green chili salsa (Ortega makes a nice one) or chunky taco sauce
grated jack and cheddar cheese (if you really like cheese and aren’t on a diet, use a couple of cups of each....if you are or you don’t, then use less)

Bake the chicken wrapped in foil for about an hour at 350. Let it cool and take it off the bones. Cut into good sized chunks and set aside.
Tear or cut the tortillas into one inch pieces. Set aside.
Now mix everything else together EXCEPT THE CHEESE. That’s your sauce.
Layer chicken, tortillas, sauce and cheese in 3-quart bowl or casserole or the aforementioned
9 x 13 pan ending with cheese. Bake at 350 for 45 minutes or till the middle is bubbling.
If you’ve frozen your unbaked casserole, transfer it from the freezer to the refrigerator the night before you want to serve it. On dinner day, heat it a good two hours at 300.

"Adapted from a Peg Bracken recipe from “The I Hate To Cook Almanac”

(submitted by Deanne Davis)