King Ranch Chicken

• 12 large tortillas
• 1 large (2 1/2 to 3 lb.) fryer
• 2 tsp. salt
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1/2 tsp. garlic juice
• 1 onion, chopped
• 1 large bell pepper, chopped
• 3/4 lb. rat cheese
• 1 can Ro-Tel hot tomatoes
• 2 cans broth (from boiling chicken)

1. Place chicken in pot and cover well with water.
2. Add salt and boil chicken until tender.
3. Remove meat from bones and cut into bite-sized pieces.
4. Dip tortillas in hot broth (do not allow tortillas to remain in broth or they will tear apart) and line 13 x 9 x 2-inch pan with totrillas.
5. Combine soups and garlic juice and spread over chicken.
6. Combine onion and bell pepper.
7. Place evenly over top of soup layer.
8. Add cheese in even layer.
9. Mash tomatoes. Combine with chicken broth.
10. Pour over top of mixture.
11. Bake in 350u0b0 preheated oven for about 30 minutes.

tortillas, fryer, salt, cream of mushroom soup, cream of chicken soup, garlic juice, onion, bell pepper, rat cheese, rotel, broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=219218 (may not work)