1 can cream of chicken soup

1 10 ounce can diced tomatoes with green chilies, undrained OR 1 c. salsa

12 small corn tortillas, cut into thin bite-size strips

3 cups cubed cooked chicken

1 cup shredded cheddar cheese

1/2 c. milk

1 cup Normandy vegetables

salsa, cayenne pepper

Instructions

Preheat oven to 350 degrees F.

In a bowl combine soup, milk and undrained tomatoes or salsa, cayenne pepper and set aside.

Sprinkle one-third of the tortilla strips over the bottom of an ungreased rectangular baking dish.

Layer half of the chicken over the tortilla strips and the Normandy vegetables

Spoon half of the soup mixture evenly over top.

Repeat layers.

Sprinkle with the remaining tortilla strips and top with cheddar cheese.

Bake, covered, about 40 minutes or until bubbly.

Uncover; bake about 5 minutes more or until cheese is melted