Ingredients

• For this southwest favorite, you will need seven cooked chicken breasts. These can be baked or boiled. The breasts should be cut into 1-inch pieces. The other ingredients you need are: 12 corn tortillas or 2 cups of uncooked instant rice, an 8-oz. bag of shredded Monterey jack cheese, an 8-oz. bag of shredded cheddar cheese, a 10.5-oz. can of cream of mushroom soup, a 10.5-oz. can of cream of chicken soup, 3/4 cup of chicken broth, 4 oz. of diced green chilies, a 15-oz. can of chili without beans, 1/2 cup of diced onion and 3/4 cup of salsa.

Process

• Preheat the oven to 350 degrees. If you're using tortillas, cut them into 1-inch squares. Combine the soups, broth, chilies, onion, can of chili and the salsa in a sauce pan. If using rice, also combine the rice. Heat the mixture thoroughly for at least three minutes. Mix the chicken and tortillas together and put them in an oil sprayed casserole dish. Pour the sauce pan mixture over the chicken and tortillas. Top with the cheese. Cover the casserole with foil and bake it for 25 minutes. Remove the foil and bake the dish uncovered for 45 minutes. Cut the casserole in squares and serve warm.

Extras

• After you cut each piece and place it on a plate, you can add additional ingredients---diced tomatoes, peppers, lettuce and salsa. These ingredients can be served on the side of the plate. You can also place a few tortilla chips on the plate to scoop up any leftover bits of the casserole.