Easy King Ranch Casserole

• 4 -5 boneless skinless chicken breasts
• salt and pepper
• 2 (10 3/4 ounce) cans cream of mushroom soup
• 1 (15 ounce) can diced tomatoes with lime and cilantro (Rotel)
• 2 cups grated cheese (I use the Fiesta Blend sold at Wal-Mart, a blend of Monterey Jack, Cheddar, Queso Quesadilla and Asa)
• 12 ounces tortilla chips, crushed
• chopped tomato (optional)
• shredded lettuce (optional)
• sour cream (optional)

1. Place chicken in a Dutch oven with enough water to cover. Sprinkle liberally with salt and pepper. Cover and bring to a boil. After it has come to a rolling boil, turn off heat. Keep chicken tightly covered and let sit 30 minutes. Remove chicken and shred when cool.
2. While chicken is cooking, mix the 2 cans of soups with Rotel.
3. In a buttered 13x9x2-inch baking dish, layer half of the crushed chips, half of the cooked chicken, half of the cheese, and half of the soup mixture. Repeat layers, reserving a little cheese and crushed chips for the top.
4. Bake at 350 degrees for 1 hour, until hot and bubbly. Serve topped with shredded lettuce, chopped tomatoes, and sour cream.

chicken breasts, salt, cream of mushroom soup, tomatoes, grated cheese, tortilla chips, tomato, shredded lettuce, sour cream

Taken from www.food.com/recipe/easy-king-ranch-casserole-319363 (may not work)