From, "Little Rock Cooks...Recipes Handed Down from Generation to Generation," published in cooperation with your Daily InBox newsletter.


  • 2 cups cooked diced chicken
  • 1 can Rotel tomatoes and green chilies
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1/2 can chicken broth
  • 1 package soft tortillas, cut in small pieces
  • 1 large onion, chopped
  • 1 cup grated sharp Cheddar cheese


Layer the chicken, tomatoes, soups, broth and tortillas in a greased 2-quart casserole.  Add chopped onions.  Repeat layers and onions.  Sprinkle grated cheese over top and bake at 350 degrees for one hour.