Mexican Chicken

Directions

1. 1
   Preheat oven 350°.
2. 2
   Dice and saute the onions in olive oil or butter.
3. 3
   Mix onions, garlic salt, chili powder, cheese, rotel, cream of chicken soup, and drained canned chicken in a bowl and salt and pepper to taste. (Add more cheese and chili powder also, if desired.)
4. 4
   Grease a casserole dish and line the bottom and sides with torn up corn tortillas.
5. 5
   Pour the chicken mixture into dish. Top with more torn up corn tortillas and more cheese.
6. 6
   Bake at 350° for 35 min.