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- 1 10-3/4 oz (301 grm). can cream of chicken soup
- 1 10-3/4 oz (301 grm). can of cream of mushroom soup
- 2 cups (475 ml) chicken broth
- 1 10 oz (280 grm). can Ro-tel Tomatoes and Green Chilies
- 12 tortillas, cut in pieces
- 1 3-1/2 lbs (1.6 kg). chicken, cooked and cut into bite-sized pieces
- 1 large onion, chopped
- 2 cups (475 ml) grated cheddar cheese.
- Combine soups, chicken broth, and tomatoes and set aside.
- Oil a 3-quart casserole.
- Layer half of tortilla pieces, half of chicken, half of onion, and half of cheese in the casserole.
- Pour half of chicken broth mixture over layers.
- Repeat layers of tortillas, chicken and onion.
- Pour remaining chicken broth over casserole.
- Top with remaining cheese.
- Bake at 350 degrees (175 C.) for 45 - 60 minutes.
- This can be frozen and reheated and will still taste great. If you are in a hurry, use a rotisserie cooked chicken from the supermarket as a shortcut.
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