Today's dinner and one of my favorites

CHICKEN TORTILLA CASSEROLE
2-3 chicken breasts
10.5 oz. can Campbell's Cream of Mushroom
10.5oz. can Campbells's Cream of Celery
10.5oz. can Campbells's Cream of Chicken
1 medium onion, chopped
1 can green chilis (or to taste)
grated Monterey Jack cheesepack
yellow corn tortillas
Boil chicken, until fully cooked
Meanwhile, as chicken boils, combine all soups, green chilis, and chopped onion in a large bowl.
Tear chicken into bite size pieces. Add to soup mixture.
Layer 1/2 of the mixture in 13 x 9" baking or casserole pan.
Cut the tortillas into fourths (or just layer as whole) and top the mixture with Monterey Jack cheese, then another layer of tortillas, another layer of cheese, then layer with remaining chicken and soup mixture, and layered tortillas, then top with remaining Monterey Jack cheese.
Bake in 375 F oven for 45 minutes or until lightly browned.
Let stand for 10-15 minutes. Cut into three or four serving sized portions and serve.
Enjoy- Heather Fa'anunu