Mexican Chicken And Rice - cooking recipe

Ingredients

1 whole chicken, cooked and deboned
tortilla shells
1 c. mushroom soup
1 c. cream of chicken soup
1 c. Ro-Tel tomatoes
Longhorn cheese

Preparation

Dip tortilla in chicken broth and line bottom of a 9 x 13 x 2-inch casserole pan.
Place chicken on top; pour soup mix over chicken.
Grate Longhorn cheese.
Bake in oven at 350\u00b0 for 30 minutes.
Serve over rice.