1 (10½ oz can) cream of chicken soup
1 (19½ oz can) cream of mushroom soup
2 Cups chicken broth
1 (10-oz can) Rotel tomatoes and green chilies
12 corn tortillas cut in pieces
1 (3-4 lb chicken), cooked and cut into bite sized pieces
1 large onion chopped
2 c grated American cheese

Combine soups, chicken broth and tomatoes and set aside.

In a 3 qt. casserole, layer half of the tortilla pieces, half of chicken, half of onion and half of cheese in the casserole. 

• Pour half the chicken broth mixture over layers. 

• Repeat layers of tortilla, chicken and onion, then pour remaining chicken broth mixture over top and remaining cheese.

Bake 350º 45-50 minutes.