Chicken Casserole - cooking recipe

Ingredients

3 1/2 to 4 lb. chicken or chicken parts (reserve broth)
1 large onion, chopped
1 green pepper, chopped
2 Tbsp. margarine
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1 can Ro-Tel tomatoes (add more for greater heat, if desired)
16 tortillas
2 c. grated Cheddar cheese
chili powder

Preparation

Boil chicken until done.
Cool.
Debone and cut into bite size pieces. Saute onion and pepper in margarine until tender. Add soups, tomatoes and chicken.
Line a large baking dish with tortillas (dip quickly in chicken broth to soften).
Pour chicken mixture over tortillas.
Cover with cheese. Sprinkle with chili powder. Casserole can be refrigerated or frozen at this point. Bake at 350\u00b0 until hot.