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).

Ingredients

6 serv.

chicken breast fillets↗4
diced
corn tortillas↗12
each cut into 4 strips
green chili salsa1 jar
(7 ounce) jar
shredded monterey jack cheese1 cup
shredded mild cheddar cheese↗1 cup
medium onion↗1
chopped
cream of mushroom soup1 can
(10 1/2 ounce) can
cream of chicken soup1 can
(10 1/2 ounce) can
milk↗1 can
(10 1/2 ounce) can (soup can)
butter↗1 teaspoon

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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