King Ranch Chicken
Yield: 10 Servings
3 lb chicken
salt & pepper, to taste
1 bay leaf
1 cup green pepper, chopped
1 cup onion, chopped
1/2 cup butter
2 cans cream of chicken soup
2 cans cream of mushroom soup
10 oz can Rotel tomato with green chili
12 corn tortillas, crumbled in bite sized pieces
1 1/2 cup Cheddar cheese, shredded
Stew chicken with salt, pepper and bay leaf. After cooking, bone
and cut chicken into bite-size pieces.
In a large saucepan, cook green pepper and onion in butter until
tender. Stir in soups and ROTEL Tomatoes and Green Chilies. Preheat
oven to 350F.
In a 3-quart shallow baking dish, 13x9", arrange alternate layers
of tortillas, chicken, soup mixture, and cheese, using one-third
of all ingredients. Repeat layers two more times. Bake for 40
minutes or until hot and bubbly and cheese is browned. May be frozen
before or after baking.