Mexican King Ranch Chicken Casserole

• 1 -3 lb diced chicken
• 1 dozen corn tortilla, cut into 1-inch pieces
• 1 (10 3/4 ounce) can cream of chicken soup, undiluted
• 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
• 1 (10 ounce) can diced tomato and green chilies
• 1 cup onion, diced
• 1 cup green bell pepper, diced
• 1 tablespoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 cup cheddar cheese, shredded
• 2 tablespoons vegetable oil

1. Pre-heat the oven to 350 degrees Fahrenheit.
2. In a large skillet saute the onion and the bell pepper in hot oil over medium-high heat 5 minutes or until tender. Add the diced chicken to the onion and the bell pepper mixture.
3. Add the cream of chicken soup, cream of mushroom soup, tomatoes and green chilies, chili powder, garlic powder, salt, and the black pepper.
4. Line a greased 9-inch x 13-inch baking dish; layer one-third of the corn tortillas pieces in the dish.
5. Top with one-third of the chicken mixture.Top the chicken mixture with one-third of the cheddar cheese.
6. Repeat the layers twice.
7. Bake for 1 hour in a 350 degrees Fahrenheit oven.

chicken, corn tortilla, cream of chicken soup, cream of mushroom soup, tomato, onion, green bell pepper, chili powder, salt, garlic, black pepper, cheddar cheese, vegetable oil

Taken from www.food.com/recipe/mexican-king-ranch-chicken-casserole-536771 (may not work)