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Mexican Chicken Casserole Recipe

1 chicken (about 4 pounds) or 3 whole chicken breasts
2 teaspoons salt
1 teaspoon pepper
1 bay leaf
1 (10 3/4 oz.) can condensed cream of chicken soup
1 (10 3/4 oz.) 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)

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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