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.