12 Whole Corn Tortillas Cut Into — 1″ Squares
3 C Chopped Baked Chicken
1/2 Tsp Oregano
Salt And Pepper — To Taste 1 1/2 Cans Cream Of Chicken Soup — Undiluted
1 Pint Sour Cream
1 Cup Sauteed Mushrooms — Drained
1 4 Oz Can Diced Green Chilies
1 Whole Onion — Chopped
1/2 C Toasted Slivered Almonds
1 1/2 Cans Cream Of Chicken Soup — undiluted
1 1/2 C Sharp Cheddar Cheese — Shredded
Cut tortillas in 1″ square pieces and put on bottom of a large flat well greased casserole. Mix all ingredients accept chicken soup and cheese.
Cover chicken mixture with chicken soup. Refrigerate 24 hours.
Top with cheese and bake 350 degrees for 1 hour.