Mexican Chicken Casserole with Tortilla Chips - The Weary Chef

Ingredients

• 2 cups leftover chicken (about 2 chicken breasts fully cooked and chopped)
• 1/2 pound tortilla chips
• 2 cups cheddar cheese grated
• 15 ounces canned tomatillos drained and diced
• 1/2 red pepper diced (optional)
• 1/4 cup button mushrooms diced (optional)
• 3 ounces chipotles in adobo sauce (about half a 6.5 ounce can)
• 10 ounces canned cheddar cheese soup
• 1 medium onion peeled and halved
• 2 garlic cloves
• 1 tablespoon milk
• salt and pepper