Mexican Chicken Casserole

INGREDIENTS:

• 1 chicken (about 4 pounds) or 3 whole chicken breasts


• 2 teaspoons salt


• 1 teaspoon pepper


• 1 bay leaf


• 1 can condensed cream of chicken soup


• 1 can condensed cream of mushroom soup


• 1 can (10-1/2 ounces) Rotel tomatoes with green chilies


• 1/2 cup chicken stock


• Additional salt and pepper


• 12 tortillas, torn in small pieces


• 2 onions, finely chopped


• 3 cups grated sharp cheese (about 3/4 pound)

TO PREPARE:

Cook chicken in water to which has been added 2 teaspoons salt, 1 teaspoon pepper and bay leaf.  Remove cooked chicken; reserve 1/2 cup of the chicken stock.  Cut chicken into large, bite-sized pieces; set aside.  Combine soups, tomatoes, chicken stock, salt and pepper to taste.  Mix well.  In a 3-quart casserole, make 3 layers in the following order: torn tortillas, chicken, tomato mixture, chopped onions and grated cheese.  Use all ingredients in the 3 layers, being sure that cheese is on top.  Bake at 350 degrees for about 45 minutes.

SERVES: 6 - 8

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