King Ranch Chicken

• 2 large fryers
• 12 or 14 tortillas
• 1 large onion
• 1 bell pepper
• 1/2 lb. American or Cheddar cheese, grated
• 1 Tbsp. chili mix seasoning
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1/2 can Ro-Tel tomatoes, drained or picante and canned tomatoes
• 1 1/2 to 2 c. chicken broth (from cooking or canned broth)

1. Boil, bone and cut chicken into pieces.
2. Saute onion and bell pepper in oleo.
3. Heat soups, chili seasoning, Ro-Tel tomatoes and chicken broth.
4. Add sauteed onion and bell pepper.
5. Grease with oleo large pan, small roaster or 9 x 13 1/2 x 2-inch Pyrex.
6. Soak tortillas in small amount of broth.
7. Tear into sixths or eighths. Put layer of tortillas, layer of chicken, soup mix, grated cheese and repeat another time with cheese on top.
8. Bake at 300u0b0 for 1 hour.
9. Cover casserole with foil.

fryers, tortillas, onion, bell pepper, american, chili mix seasoning, cream of chicken soup, cream of mushroom soup, rotel tomatoes, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=376528 (may not work)