Mexican Chicken Casserole

Ingredients:

• 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)
  

Directions:

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