Spanish Chicken Casserole - cooking recipe

Ingredients

4 whole chicken breasts
1 can cream of chicken soup
1 c. milk
1 can or jar salsa
1 lb. grated Cheddar cheese
1 doz. corn tortillas
1 can cream of mushroom soup
1 grated onion
1/2 c. chopped green chilies
oregano
Accent

Preparation

Wrap chicken in foil.
Bake in a 400\u00b0 oven.
Cut tortillas into 1-inch squares.
Mix soups, milk, onion, chilies and about 2/3 of grated cheese.
Add chicken and a couple of spoons of chicken liquid.
Butter a large casserole.
Put in layers the tortillas and chicken mixture; top with remaining cheese.
Let stand in refrigerator for 24 hours, if desired.
Bring to room temperature.
Bake at 300\u00b0 for 1 to 1 1/2 hours.