Chicken Tortilla Casserole

Ingredients

• Servings: 8
• 2 cups cooked, boneless and skinless chicken, cut into bite-sized pieces
• 4 tablespoons chicken stock
• 9 (6 inch) corn tortillas, cut into strips
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 cup milk
• 1 (16 ounce) jar salsa
• 1 onion, shredded
• 8 ounces shredded cheddar cheese

Recipe

• in a bowl, mix soups, milk, salsa, and onion.
• put 3 to 4 tablespoons of chicken stock in a 9 x 13 inch baking dish. add a layer of tortilla strips, and then a layer of chicken. pour soup mixture over chicken and tortillas. continue to layer in this order until dish is full. top with cheese. cover and refrigerate for 24 hours.
• bake at 300 degrees f (150 degrees c) for 1 to 1 1/2 hours.