Mexican Chicken Casserole

• 1 chicken, cooked and deboned or 4 chicken breasts
• 1 c. chicken broth
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 can Ro-Tel
• 1 chopped onion
• 1 lb. grated cheese
• 1 bell pepper, chopped
• 6 to 10 flour tortillas
• garlic salt
• chili powder

1. Mix together chicken, broth, soups, Ro-Tel, onion, 1/2 pound cheese and bell pepper to form sauce.
2. Then in a 9 x 13-inch pan, tear tortillas into 4 or 5 pieces each and cover bottom of pan. Pour a thin layer of meat sauce on top.
3. Repeat tortilla layer and meat sauce layer.
4. Lightly season each layer of meat sauce with garlic salt and chili powder.
5. Top with remaining 1/2 pound of grated cheese.
6. Bake, uncovered, at 350u0b0 until bubbly, about 30 minutes.
7. Serves 6.

chicken, chicken broth, cream of chicken soup, cream of mushroom soup, rotel, onion, grated cheese, bell pepper, flour tortillas, garlic, chili powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=459969 (may not work)