3 Can(s) cream of chicken soup
2 Tablespoon(s) chopped white onion
2 Cup(s) cooked shredded chicken breast
1/4 Cup(s) butter
1/4 Cup(s) flour
1 Teaspoon(s) salt
4 jalapeno pepper
1/2 Teaspoon(s) dry mustard
4 Cup(s) white rice
1 Dash(s) black pepper
1 1/2 Cup(s) milk
2 Cup(s) cheddar cheese
1/2 Pound(s) diced cooked ham
Preheat oven to 350F.
In medium saucepan, heat cream of chicken soup until slightly runny.
In a lightly oiled 9x13 casserole dish, pour some of the soup on the bottom.
Layer ingredients in the following order: torn-apart tortillas, chicken, cheese, jalapeno peppers.
Continue layering until all ingredients are gone (about 4-5 layers, ending with cheese/peppers).
Bake, uncovered, at 350F for 25 minutes.
Serve over white rice.