King Ranch Chicken Casserole

King Ranch Chicken Casserole 2 cups chopped cooked chicken * see note 1 bag (12 oz) frozen onions, celery, bell pepper and parsley seasoning blend(this is just an add in if you want) 1 can (10 3/4 oz) condensed cream of chicken soup 1 can (10 3/4 oz) condensed cream of mushroom soup 1 can (10 oz) diced tomatoes with green chiles, undrained 1 teaspoon chili powder 1/2 teaspoon garlic salt 12 soft corn tortillas (6 inch), torn into 1-inch pieces 2 cups shredded Cheddar cheese (8 oz) Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, stir together chicken, seasoning blend, soups, tomatoes, chili powder and garlic salt. Layer one-third of the tortilla pieces in baking dish. Top with one-third of the chicken mixture and 2/3 cup of the cheese. Repeat layers twice. Bake uncovered 32 to 35 minutes or until bubbly. **** note I just add some chopped onion