Mexican Chicken Casserole

25 corn tortillas
1 cup cooked chicken
12 oz. cheddar cheese, grated
1 small can cream of chicken soup
1 small can cheddar cheese soup
1 can mild Ro-Tel tomatoes with green chilies
1 1/4 c. milk
1 onion, chopped

Shred cooked chicken. Cut tortillas into 1-inch wide strips. In large baking dish, alternate layers of tortillas, chicken and cheese (reserve 1/2 cup cheese for topping) until all the chicken is used. Combine the remaining ingredients and pour over the layered mixture. Top with reserved cheese.

(Thaw if frozen). Bake covered casserole at 350 degrees until hot and bubbly (at least 20-25 min.). You may remove foil 10 minutes before taking the casserole out of the oven to melt cheese. Allow to stand 5 to 10 minutes, then cut with spatula and serve.


Triple Chocolate Chip Cookies - a Chocolate Lover's Dream!

3/4 cup white sugar
3/4 cup brown sugar
1 cup soft butter
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
2/3 cup cocoa
2 1/4 cup flour
1 bag chocolate chips, any kind (I tripled the recipe and used one milk, one white, and one semi-sweet)

Cream sugar and melted butter. Add eggs and vanilla. Mix dry ingredients together separately, then stir into sugar mixture. Stir in chocolate chips. Bake 10 minutes (12-15 min. from frozen) at 350. Leave on cookie sheet 3-4 minutes, then remove. If you eat them while they are warm, they melt in your mouth. Yields 2-3 dozen cookies.