Chicken Tortilla Casserole



2 cups Boneless skinless chicken breast cut into bite size chunks
4 tablespoons Chicken stock
9 6 inch corn tortillas, cut into strips
1 can (10.75 oz) condensed cream of chicken soup
1 can (10.75 oz) condensed cream of mushroom soup
1 cup Milk
16 ounce Jar of salsa of choice
1 Onion, shredded
8 ounces Shredded cheddar cheese

1. Mix soups, milk, onion, and salsa in a bowl. Pour chicken stock in 9x13 baking dish. Cover bottom of dish with layer of tortilla strips then layer of chicken breast chunks. Cover chicken with some of soup mixture. Continue to layer in this order until dish is full. Sprinkle cheddar cheese across the top. Cover and refrigerate for at least 24 hours. Bake at 300 for 1 - 1.5 hours.

Yield: 4 servings