King Ranch Chicken

• 1 - 3 or 4 lb. chicken
• 2 onions, 1 diced & the other one cut into large pieces
• 2 ribs of celery cut into large pieces
• 1 large bell pepper
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• Chili Powder to taste
• Garlic Salt
• 1/2 lb. Cheddar cheese, grated OR Mexican cheese
• 1 pkg. corn tortillas (pkg of 10)
• 1 can Ro-Tel tomatoes, drained

1. Cook chicken in water seasoned with one onion, celery, salt & pepper until tender. Cut chicken into bite sized pieces. Reserve all stock. Chop onions & bell pepper & saute in pan. Mix together soups, tomatoes, onion mix, chili powder and garlic salt. Dip tortillas (broken into pieces) in hot chicken stock briefly. Mix into rest of ingredients. In a 9 x 13 casserole dish, pour 1/2 mixture, 1/2 of grated cheese, then rest of mixture. Top with remaining cheese.
2. Bake at 375u0b0 for 30-45 minutes.
3. Time saver - buy a chicken already cooked & use canned chicken broth.

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

Taken from www.epicurious.com/recipes/member/views/king-ranch-chicken-53074341 (may not work)