Texas Chicken

• 8 chicken breasts or 3 or 4 lb. whole chicken
• 1 onion, chopped
• 1 large bell pepper, chopped
• 1 can cream of mushroom soup
• 1 can cream of celery soup
• 2 lb. grated Cheddar cheese
• chili powder
• garlic powder
• 1 pkg. corn tortillas (12)
• 1 can Ro-Tel tomatoes

1. Stew chicken.
2. Pull from bone and pull apart, shred-like. Combine onion, pepper and soups in a bowl.
3. Dip corn tortillas (one at a time) in broth from chicken.
4. Put a layer in bottom of 13 x 9 pan, then a layer of chicken, then spoon a layer of soup mixture. Sprinkle with chili powder and garlic powder, then sprinkle with cheese.
5. Then start over with layers.
6. Top layer should be tortillas.
7. Top with cheese, then pour can of Ro-Tel tomatoes on top.
8. Bake at 350u0b0 until cheese is melted.

chicken, onion, bell pepper, cream of mushroom soup, cream of celery soup, cheddar cheese, chili powder, garlic, corn tortillas, rotel tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=6582 (may not work)