Mim's Mexican Chicken

1 package corn tortillas

2 cups chicken -- cooked and cubed

12 ounces cheddar cheese -- grated

1 can cream of chicken soup -- condensed

1 can cheddar cheese soup -- condensed

1 can tomatoes with green chilis -- (Ro-Tel)

1 1/4 cups milk

1 onion -- chopped

1 freezer bag -- jumbo

Chop cooled, cooked chicken meat into largish chunks. Tear tortillas into 1-inc h wide strips. In a large baking dish, alternate layers of tortillas, chicken m eat and cheese (reserve 1/2 cup of cheese for topping) until all the chicken is used. Combine the remaining ingredients and pour over the layered mixture. Top with reserved cheese. Cover with aluminum foil. To freeze: flash freeze casser ole, then place frozen, covered dish into jumbo freezer bag. To prepare: thaw c asserole before baking . Bake covered casserole at 350-degrees until hot and bubbly. Cut with spatula and serve. Ser ving Ideas : Refried Beans, Blue Corn Chips and Guacamole

busted by sooz