Mexican Casserole

Dr. Ashworth

3-4 large chicken breasts, cooked and diced or shredded

1 onion, diced

2 cans Reduced Fat Cream of Mushroom Soup

1 can Cream of Celery Soup

1 can Fire Roasted Tomatoes

2 Fresh Tomatoes, diced (optional)

1 pkg Sharp Cheddar Cheese

1 pkg Soft Corn Tortillas

1 can Rotel

Saute onions in oil until tender. Add soups, tomatoes, and chicken. Cut up tortillas; begin layering in casserole dish. Spread chicken mixture over tortillas. Next layer cheese. Continue these layers . Finish with cheese. Bake at 350 degrees until warm.