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Acapulco Chicken, Mona Geary

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.

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<h1>Acapulco Chicken, Mona Geary</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><br /><br />12 Whole Corn Tortillas Cut Into -- 1" Squares <br />3 C Chopped Baked Chicken <br />1/2 Tsp Oregano <br />Salt And Pepper -- To Taste 1 1/2 Cans Cream Of Chicken Soup -- Undiluted <br />1 Pint Sour Cream <br />1 Cup Sauteed Mushrooms -- Drained <br />1 4 Oz Can Diced Green Chilies <br />1 Whole Onion -- Chopped <br />1/2 C Toasted Slivered Almonds <br />1 1/2 Cans Cream Of Chicken Soup -- undiluted <br />1 1/2 C Sharp Cheddar Cheese -- Shredded <br /><br />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. <br />Cover chicken mixture with chicken soup. Refrigerate 24 hours. <br />Top with cheese and bake 350 degrees for 1 hour. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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