• 1 10 3/4-ounce can condensed cream of mushroom soup
• 1 10 3/4-ounce can condensed cream of chicken soup
• 1 10-ounce can tomatoes with green chiles, including liquid
• 1/2 cup chicken broth
• 12 6-inch corn tortillas, torn into 1-inch pieces
• 1 3-4 pound chicken, cut into pieces and poached, or 4 cups leftover cooked chicken or turkey, cut into bite-size pieces.
• 2 medium onions, finely chopped
• 3 cups shredded sharp cheddar cheese

1. Preheat the oven to 350 degrees. Butter a 3-quart rectangular casserole dish and set aside.
2. Combine the chicken soup, mushroom soup, tomatoes, and the broth; set aside.
3. Begin layering one-third of the ingredients in the prepared casserole dish in the following order: corn tortilla pieces, chicken, soup mixture, chopped onion, and cheese. Repeat, making two more layers, ending with the cheese.
4. Bake 45 minutes or until the cheese browns and the dish is bubbly hot.

I found this easy and delicious casserole recipe in a book, 'The Potluck Cookbook' by Dolores Kostelni. My kids love it!