Mexican Chicken Casserole - cooking recipe

Ingredients

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

Preparation

Cook chicken in water with salt, pepper and bay leaf.
Remove chicken; reserve 1/2 cup of chicken stock.
Cut chicken into large bite-sized pieces.
Set aside.
Combine soups, tomatoes, chicken stock, salt and pepper to taste.
Mix well.
In a 3-quart casserole, make 3 layers in the following order:
torn tortillas, chicken, tomato mixture, chopped onions and grated cheese.
Use all ingredients being sure cheese is on top.
Bake at 350\u00b0 for about 45 minutes.
Serves 6 to 8.