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Mexican chicken bake

Yield: 6 servings

Ingredients:

• 1 pk Flour Tortillas Fryer Chicken
• 1 cn Cream of Mushroom Soup
• 1 ts Garlic Salt
• 1/2 lb Cheddar Cheese
• 1 cn Ro-Tel Tomatoes and Onions
• 1 cn Cream of Chicken Soup Onion chopped
• 1 ts Chili Powder

Instructions:

Boil chicken until tender. Remove reserving broth. Remove skin and bones from chicken and cut into bite sized pieces. Grate cheese and mash tomatoes. Combine chicken onions cheese garlic salt chili powder and tomatoes. Drop tortillas into boiling chicken broth until softened. Line large baking dish with softened tortillas. Add chicken mixture. Pour the 2 cans of soup over the chicken. Bake at 350 degrees for 35 minutes or until bubbly and hot.

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