3 cups cooked, shredded chicken
12 corn tortillas, torn into 2" pieces
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 cup chicken broth
1 cup green chile salsa
2 cups shredded cheddar cheese, divided
1 green onion, sliced thinly
In an extra-large bowl combine chicken, tortillas,soups, broth, salsa & 1 1/4 cups of the cheese.
Pour into 9x13-inch casserole and cover tightly.
Next day, bake casserole in a pre-heated 350ºF oven for 1 hour.
Remove foil and top with the sliced green onion and the remaining cheese.
Return to hot oven just long enough for the cheese to melt.
Let casserole stand approximately 15 minutes before serving.