Welcome to Everyday Menu, where we define ourselves by the food we eat and the stories we tell, as we pass plates and bowls around the table.

Some of these recipes are special-occasion, and also accessible and uncomplicated home-style cooking. With many of the recipes, it doesn't matter if you're cooking for two or fifteen; changing the quantities is easy.

Sharing a meal helps define who we are as a family. Hopefully in Everyday Menu, you'll find heaping portions of tradition and culture, of good food and family togetherness.

Mexican Chicken

VEGETABLE OIL OR COOKING SPRAY
1 (10 ¾ OUNCE) CAN CREAM OF CHICKEN SOUP
1 (10 ¾ OUNCE) CAN CHEDDAR CHEESE SOUP
1 (10 ¾ OUNCE) CAN CREAM OF MUSHROOM SOUP
1 JAR MILD OR HOT SALSA
1 WHOLE CHICKEN, COOKED, DEBONED, AND CHOPPED OR 4 CUPS LEFTOVER COOKED CHICKEN
UNSALTED BUTTER (FOR GREASING PAN)
1 (11 1/2- OUNCE) PACKAGE FLOUR TORTILLAS
2 CUPS SHREDDED CHEDDAR



Preheat the oven to 350 degrees F. Spray a 13 by-9-inch pan with the cooking spray. In a large bowl, stir together the 3 kinds of soup and the salsa. Stir in the chicken. Layer the tortillas and the chicken mixture in the pan, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.

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