Mexican Chicken - cooking recipe

Ingredients

6 corn tortillas, torn in pieces
13 oz. cooked chicken
1 Tbsp. chili powder
1/2 tsp. salt (omit if using bouillon)
1 c. chicken broth
1 can Ro-Tel chili and tomatoes, diced
2 tsp. cornstarch
1 grated onion (small to medium)
1 c. chopped bell pepper
1 c. cottage cheese
2 1/2 oz. diced mushrooms
2 oz. grated cheese

Preparation

Combine above ingredients.
Bake in a 9 x 13-inch pan at 350\u00b0 for 1 hour.
Serves 6.