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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