Quick-And-Easy King Ranch Chicken Casserole

• 1 (2-lb.) skinned, boned, and shredded deli-roasted chicken
• 2 tablespoons butter
• 1 medium onion, chopped
• 1 medium-size green bell pepper, chopped
• 1 garlic clove, pressed
• 3/4 cup chicken broth
• 1 (10 3/4-oz.) can cream of mushroom soup
• 1 (10 3/4-oz.) can cream of chicken soup
• 2 (10-oz.) cans diced tomatoes and green chiles, drained
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon Mexican-style chili powder*
• 3 cups grated sharp Cheddar cheese
• 3 cups coarsely crumbled lime-flavored white corn tortilla chips

1. Preheat oven to 350u0b0. Melt butter in a large skillet over medium-high heat. Add onion, and saute 6 to 7 minutes or until tender. Add bell pepper and garlic, and saute 3 to 4 minutes. Stir in chicken broth, cream of mushroom soup, and next 5 ingredients. Cook, stirring occasionally, 8 minutes.
2. Layer half of chicken in a lightly greased 13- x 9-inch baking dish. Top with half of soup mixture and 1 cup Cheddar cheese. Cover with half of corn tortilla chips. Repeat layers once. Top with remaining 1 cup cheese.
3. Bake at 350u0b0 for 55 minutes to 1 hour or until bubbly. Let stand 10 minutes before serving.
4. *1 tsp. chili powder and 1/8 tsp. ground red pepper may be substituted for Mexican-style chili powder.

chicken, butter, onion, green bell pepper, garlic, chicken broth, cream of mushroom soup, cream of chicken soup, tomatoes, oregano, ground cumin, chili powder, grated sharp, limeflavored white corn tortilla chips

Taken from www.myrecipes.com/recipe/quick-and-easy-king-ranch-chicken-casserole (may not work)