King Ranch Chicken

• 1 onion
• 1 bell pepper
• 1 tsp. salt
• dash of pepper
• 1 (4 lb.) fryer chicken
• 1 pkg. (30) corn tortillas
• 1 c. chicken broth
• 2 c. creme chicken
• 2 c. creme mushroom
• 1 pkg. Kraft cheese (30 slices)
• 1 can Ro-Tel tomatoes
• 2 tsp. chili powder
• 2 tsp. garlic powder

1. Boil and debone fryer.
2. Save juice.
3. Saute bell pepper, onion, salt, pepper, chili powder and garlic powder.
4. Add creme chicken, creme mushrooms and can of broth.
5. Add deboned chicken.
6. Cook until flavors are blended.
7. Soak tortillas in cooled broth for 15 minutes.
8. Line casserole dish with tortillas.
9. Add layer of chicken and broth, cheese, tortillas, chicken broth and cheese until used.
10. Have cheese on top layer.
11. Then add can of Ro-Tel tomatoes.
12. Bake at 350u0b0 for 1 hour.

onion, bell pepper, salt, pepper, chicken, corn tortillas, chicken broth, creme chicken, creme mushroom, kraft cheese, rotel tomatoes, chili powder, garlic powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=514442 (may not work)