You know you're a Mormon when...

You know you're a Mormon when you post a casserole recipe with "cream of mushroom" and "cream of chicken" soup. Luckily, this one doesn't have sour cream like most cassserole recipes out of LDS cookbooks and LDS friends. (I DONT EAT SOUR CREAM)

Ok, I actually got this recipe from a friend of mine back in Hawaii, Emily Hickmann. I have modified it a bit over the years, it's always been a favorite of ours. It is so comforting and satisfying. (quick sidenote from my random brain: I had no idea "satisfying" was spelled like this, it looks totally wrong, but I just spellchecked and it's right! I guess if you stare at a word long enough, they all start to look funny). Anyhoo... I was actually thinking of doing this in the crockpot one day, I think it would work really well. It needs to cook for a long time so the corn tortillas soak in the goodness. Here it is-- it has no name because I can't think of one that fits. If anyone has any suggestions, let me know.

2-3 chicken breasts, boiled and cubed (use canned or rotisserie works too)
1 12ish pack corn tortillas, broken up into 1/2 - 1 inch pieces
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup milk
1 onion GRATED (i use the salad shooter, best invention known to man)
salt and pepper
grated sharp cheddar cheese, or mexican blend, but cheddar is better in this one, in my opinion.
1 can black beans, drained

In large bowl, combine chicken, soups, milk, onion and black beans. Spray a 9x13 pan and add a little of the sauce mixture to the bottom. Then add 1/2 the broken tortillas. Layer with 1/2 sauce, then 1/2 the cheese. Then add another layer of tortillas, sauce and cheese. Bake at 325 for 1 1/2 to 2 hours. mmmmmmmm!!!