Chicken Enchilada Pie - cooking recipe

Ingredients

2 Chicken Breasts
1 Can Cream of Chicken Soup
1 pkg. Corn Tortillias
2 Whole Pepper Corns
Pinch of Marjoram & Thyme
1 Can Broth from Chicken
1 Bay Leaf
1 large Onion, chopped
Pinch of Parsley & Salt
1 Can (8 oz.) Green Chilies (Diced)
1/2 c. Carrots (Chopped)
1/2 c. Celery (Chopped)
2 c. Cheese (Grated)

Preparation

1. Boil chicken with onion, celery, and carrots (all chopped fine), pepper corns, marjoram, thyme,parsley, salt, and bay leaf. 2. When done boiling, chop enough chicken to make about 2 cups of bite size chunks.
Then mix chicken, cream of mushroom soup, broth (make sure the broth contains all of the onion, carrots, and celery you boiled), diced chilies, and 1/2 cups of the cheese. 3. Line the bottom of a casserole dish with torn pieces of tortilla and layer the mix over the top.
Do several layers this way and end up with chicken mix on top. 4. Top with remaining cheese and bake at 350\u00b0 for 45 minutes.