Make Ahead Mexican Chicken (Serves 10)

When there is a hungry crowd to be served, this yummy casserole is the perfect suggestion. The make-ahead feature is just what efficient cooks appreciate when lots of folks gather round the dining table. Best of all, it’s a delicious way to serve chicken with a South-of-the-border flair.

2 tablespoons butter or margarine
1 cup chopped onion
2 (4-ounce) cans chopped green chilies
1 (10 and 3/4-ounce) can 98% fat free cream of
   chicken soup
1 (10 and 3/4-ounce) can 98% fat free cream of
   mushroom soup
1 cup fat free milk
4 cups cooked chopped chicken breast
1 and 1/2 dozen corn tortillas, cut into eight pieces each
4 cups shredded mozzarella cheese

1. In large saucepan, melt butter. Add onion and sauté     until onion is transparent. Add chopped chilies, chicken     soup, mushroom soup, milk and chopped chicken.

2. Cook over low heat until mixture is hot.

3. Butter 9x13-inch baking dish. Starting with the cut     tortillas, layer 1/3 of the tortillas, then 1/3 chicken     mixture and then 1/3 of the shredded cheese.

4. Repeat this layering process 2 more times ending with     cheese.

5. Filled baking dish may now be cover and refrigerated up     to 24 hours or frozen.

6. Bake in preheated 350 degree oven 30-40 minutes     (longer if frozen) until cheese is melted and mixture is     bubbly.