Our Aunt Nancy is a wonderful cook. We went to her house in Michigan for dinner last summer and she made the MOST delicious casserole. I was definitely in need of comfort food on Sunday: Saturday was the big Chicago St. Patrick's Day celebration. This recipe calls for poaching one whole chicken, then shredding the meat from the bones. I suppose you could save time by buying breasts or thighs and then poaching or roasting. After the chichen was cooked, shredded, and in a bowl, I started on the sauce. The sauce is a bechamel made with one onion cooked in 4 tbsp. butter or chicken fat, 3 tbsp. flour, 2 cups milk, and one cup stock. When the bechamel has thickened, you add 1/2 a 10 oz. can of diced tomatoes with green chiles (I added 3/4 can), and a 4 oz. can of green chiles cut into strips. The casserole is layers of chicken, pieces of tortilla, shredded cheddar, and sauce. I also added a can of black beans as a layer, to give the dish a little color and nutritional value.