Chicken Salsa Casserole

I like this recipe because I can make it a day ahead of time. Its always nice to come home after a long day and have something all ready to throw in the oven! This goes great with Mexican Rice.

Chicken Salsa Casserole

• 4 chicken breasts, cooked and diced
• 1 dozen corn tortillas
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 cup milk
• 1 onion, chopped
• 4 oz can diced green chiles
• 1 lb grated cheddar cheese

1. Grease a 9x13 dish
   
2. Cut tortillas into 1 inch strips
   
3. In bowl, combine soups, milk, onion, and chiles
   
4. Lay half the tortilla strips evenly in bottom of greased 9x13 dish
5. Put half of chicken in dish, cover with half the soup mixture
6. Repeat layer
7. Top with cheese
8. Cover with foil, let stand in refrigerator for 24 hours
9. Bake covered at 300 for 1.5 hours

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