We’re cooking for a crowd this weekend, and I’ve decided to go with a super-easy dish that always seems to turn out okay.

A friend and I are each making two of these casseroles, then I’ve asked everyone else to bring either a side dish, drink, or dessert. We’re hoping this will be a budget-friendly, easy party for everyone.

I’m PRAYING it doesn’t rain — because we’ll have a ton of energetic kids running around!

Here’s the recipe — in case you’re also looking for a simple crowd-pleaser. (I like dishes you can make ahead — since the day of the party I’m usually running around cleaning!)

6 chicken breasts
1 dozen tortillas
1 can cream of mushroom soup
1 can cream of chicken soup
1 tall can evaporated milk
1/2 cup butter
1 medium onion
1 cup sharp cheddar cheese, grated
1 tall can mild chili peppers (optional)
Paprika

Cook chicken until tender; cool and tear apart. Saute onion in butter, adding soups, milk, onions, and chilies. Drop tortillas in chicken stock, 2 at a time and soak 2 minutes. Line bottom of greased 9×13 casserole dish, using 6 tortillas. Put layer of chicken and another layer of tortillas and the rest of chicken.

Pour soup mixture over top of all. Lift tortillas lightly to allow mixture to dribble through. Sprinkle with grated cheese, then paprika. Bake at 325 for 45 minutes. (I usually keep covered for 30, then uncovered for 15.) Serves 8.

This goes well with salad, black beans, and bread.