Mexican Chicken Casserole - cooking recipe

Ingredients

1 chicken hen (about 4 lb.) or 3 whole chicken breasts
2 tsp. salt
1 tsp. pepper
1 bay leaf
1 can condensed cream of chicken soup
1 can condensed cream of mushroom soup
1 (10 1/2 oz.) can Ro-Tel tomatoes with green chilies
1/2 c. chicken stock
additional salt and pepper
12 tortillas, torn in small pieces
2 onions, finely chopped
3 c. grated sharp cheese (about 3/4 lb.)

Preparation

Cook chicken in water to which has been added 2 teaspoons salt, 1 teaspoon pepper and bay leaf.
Remove cooked chicken; reserve 1/2 cup of the chicken stock.
Cut chicken into large bite size pieces.
Set aside.
Combine soups, tomatoes, chicken stock, additional salt and pepper to taste.
Mix well.