Mexican Chicken Casserole - cooking recipe

Ingredients

1 chicken (3 to 4 lb.)
2 tsp. salt
1 tsp. pepper
1 bay leaf
1 onion, chopped
3 c. grated Cheddar cheese
10 to 12 soft corn tortillas, torn into pieces
1 can Ro-Tel tomatoes
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 c. chicken stock

Preparation

Cook chicken in water to which you have added salt, pepper and bay leaf.
Remove chicken from stock, bone and cut up.
Save 1/2 cup stock.
Combine soups, tomatoes and chicken stock; mix well. In a casserole dish, make three layers in the following order: torn tortillas, chicken, tomato mixture, chopped onion and grated cheese.
Bake at 350\u00b0 for 45 minutes.