Mim's Mexican Chicken

Yields:	4 servings
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	Preparation	15 minutes
	Cooking	15 minutes
	Ready In	30 minutes

Ingredients

1	each	corn tortillas	package
2	cups	chicken	cooked and cubed
12	ounces	cheddar cheese	grated
1	each	soup, cream of chicken	condensed, from can
1	each	soup, cheddar cheese, condensed	can
1	each	rotel chiles and tomatoes	canned
1 1/4	cups	milk
1	each	onion	chopped

Directions

Chop cooled, cooked chicken meat into largish chunks.

Tear tortillas into 1-inc h wide strips.

In a large baking dish, alternate layers of tortillas, chicken m eat and cheese (reserve 1/2 cup of cheese for topping) until all the chicken is used.

Combine the remaining ingredients and pour over the layered mixture.

Top with reserved cheese.

Cover with aluminum foil.

To freeze:

Flash freeze casserole, then place frozen, covered dish into jumbo freezer bag.

To prepare:

Thaw c asserole before baking .

Bake covered casserole at 350-degrees until hot and bubbly.

Cut with spatula and serve.