Chicken Tortilla Casserole - cooking recipe

Ingredients

4 whole chicken breasts, cooked
1 doz. corn tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
1 c. milk
1 onion, chopped
3/4 small can green salsa
1/2 lb. grated Cheddar cheese

Preparation

Bone and skin chicken; cut in large pieces.
Cut tortillas into 1-inch squares or strips.
Mix soups, milk and onion.
Add salsa.
Butter large shallow baking dish (8 1/2 x 12 1/2-inch). Place thin layer of tortilla, then chicken, then layer of soup mixture.
Repeat layers 2 or 3 times, ending with the soup mixture.
Top with cheese.
Let stand in the refrigerator for 24 hours.
Bake in a 350\u00b0 oven for 1 1/2 hours, until bubbly hot.