Viva La Chicken!

No more boring chicken casserole. This is quick and good. A true family favorite! Note that for best results, this dish should be made a day in advance. However, I've made it at the last minute before and it has come out quite good (just a little soupier).

• Ready In: 1 hr 20 mins
• Serves: 6-8

Ingredients

• 4  chicken breast fillets, diced
• 12  corn tortillas, each cut into 4 strips
• 1 (7 ounce) jar green chili salsa
• 1  cup  shredded monterey jack cheese
• 1  cup  shredded miled cheddar cheese
• 1  medium onion, chopped
• 1 (10 1/2ounce) can  cream of mushroom soup
• 1 (10 1/2ounce) can  cream of chicken soup
• 1 (10 1/2ounce) can milk (soup can)
• 1  teaspoon butter

Directions

1. Preheat oven to 325 degrees.
2. Melt butter in skillet and cook diced chicken until lightly browned. Set aside.
3. Butter/grease 9"x13" baking dish (glass recommended).
4. In large mixing bowl, combine soups, milk, salsa and onion. Mix well.
5. Coat baking dish with a thin layer of the soup mixture.
6. Layer half the tortilla strips on top of the soup mixture.
7. Over the tortilla strips, add one layer each of the chicken, soup mixture and cheeses (add more cheese than the indicated 2 cups if you like things cheesier).
8. Repeat.
9. Cover and refrigerate for 24 hours.
10. One-half hour before baking, remove from refrigerator.
11. Bake uncovered for 1 hour or until heated through and bubbly.
12. Let stand 10 minutes.