• A 3 to 4 pound chicken
• 1 can Rotel diced tomatoes with green chilies
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 2 cups chicken broth from boiling the chicken
• 1 onion, chopped
• 12 corn tortillas, torn into strips
• 2 cups shredded American or cheddar cheese

Poach chicken in water. Cool. Pull the meat and discard bones. Reserve 2 cups broth and set aside.

Combine canned soups, Rotel tomatoes and the two cups broth and set this aside.

Oil or spray a casserole.

Add half of the tortillas, chicken, chopped onion and cheese to the casserole dish and cover with half of the sauce mixture.

Repeat step the previous step until all ingredients are used up.

Bake in a preheated 350F oven for 45 minutes to an hour, or until bubbly.

Contributor's note: What could be more comforting and delicious than this faux Tex-Mex down home specialty? And what could possibly be more embarrassing for a career executive chef to admit than his unabashed love for such a humble not to mention downright simple creation? For the uninitiated, this casserole is made in slightly different permutations by almost every home cook in the state of Texas.