How about King Ranch Chicken? A good recipe that I use is below, although I'm sure it's not a whole lot different from other good ones. Prepare it at least one day in advance. Flavorful chicken stock makes a good casserole.

3 - 4 lb. chicken (or 4? - 5? boneless, skinless chicken breasts)
onion
1 or 2 ribs of celery
salt
pepper
1 - 2 tsp. chicken soup base mix (since i use skinless chickens)

12 corn tortillas (i use white corn. and i usually break some so get extras)*
1 (10.5 oz.) can cream of chicken soup
1 (10.5 oz.) can cream of mushroom soup**
8 oz. grated extra-sharp cheddar cheese
1 medium onion
chili powder
garlic-salt
1 can Rotel diced chiles and tomatoes

Put quartered onion, celery, and chicken in a big pot. Add salt and pepper to taste (i think i put 1 Tbsp. salt and 1/2 tsp. pepper). If you are using skinless chickens, you might want to add a couple of teaspoons of chicken soup base mix (read the container to see what seems reasonable). Add water until it covers all. Bring to a boil and then reduce heat and simmer until chicken is done and tender.

Meanwhile, grate cheese and dice onion (keeping separate). Stir the two soups together. When chicken is done, shred with forks and reserve stock. Put tortillas in stock to soften (maybe 6 at a time). Carefully (with tongs) put one layer of sopping wet tortillas in 9x12, 9x13, or 8x12 dish (6 tortillas, slightly overlapped -- make sure they are sopping wet). Then put a layer of shredded chicken and a layer of diced onion. Sprinkle with chili powder and garlic-salt to taste. Then put half the soup mixture on and then a layer of cheese. Repeat: soften tortillas, and layer them (sopping wet) in dish. Then layer chicken, onion, chili powder and garlic-salt, soup, cheese. Pour Rotel chiles & tomatoes on top of the whole thing. The juice should come about halfway up the sides of the casserole. If it doesn't, add some stock until it does. Refrigerate for one day so flavors can blend (or freeze for up to 3 days).

Get it out of refrigerator about 15 - 20 minutes before you cook it. Put it in oven (uncovered) and cook on 375 degrees for 35 minutes -- no need to preheat.

Let sit for 10 - 15 minutes before serving so it doesn't slide all over the place. It's also good reheated.

* apparently in some parts of the country you can't get fresh tortillas, so check your frozen section (yellow corn will do fine).

** i use creamy chicken-mushroom instead of cream of mushroom for a less strong flavor, and sometimes i just use another cream of chicken if someone doesn't like mushrooms.

Hope you like it and it isn't too much of a repeat -- i'm new here.

kristen