Mexican Chicken - cooking recipe

Ingredients

4 lb. chicken, cooked, boned and cut into bite-size
1 can cream of mushroom soup
1 can cream of chicken soup
1 large onion, chopped fine
3/4 lb. cheese, grated
1 pkg. canned tortillas
1 can Ro-Tel tomatoes, drained
dash of garlic salt
dash of chili powder
1 small jar pimento or 1 very small bell pepper (optional)

Preparation

Heavily butter deep casserole dish.
Layer half of chicken in the dish.
Sprinkle with garlic and chili powder.
Spread mushroom soup over chicken.
Sprinkle half of chopped onions over soup. Sprinkle 1/2 cheese over this.
Second layer is same except use chicken soup.
Top with Ro-Tel tomatoes that have been mashed well, then pour 1 cup of chicken broth over mixture.
Bake in 350\u00b0 oven for 40 minutes uncovered.
Cover and bake another 40 minutes. Remove from oven and allow to set on top of stove, at least 10 minutes before serving.