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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.