King Ranch Casserole

• 1 (3 lb.) chicken, cut up
• 2 (10 3/4 oz.) cans condensed cream of mushroom soup
• 1 (15 oz.) can tomatoes with green chilies
• 2 c. (1/2 lb.) grated Cheddar cheese
• 12 oz. tortilla chips or 1 pkg. (1 doz.) corn tortillas, torn into 2-inch pieces
• sliced black olives
• chopped tomato
• shredded lettuce

1. Place chicken in a Dutch oven with enough water to cover. Cover tightly with lid; simmer for 40 minutes, until meat falls from bone.
2. Remove chicken; let cool.
3. Discard skin and bone; shred meat.
4. In a large bowl, mix soup concentrates and tomatoes. Preheat oven to 350u0b0.
5. In a buttered 13 x 9 x 2-inch baking dish, layer a third of the tortilla chips, a third of the cooled chicken, a third of the grated cheese and a third of the soup mixture.
6. Repeat layers, reserving a little cheese and crushed chips for the top.
7. Bake for 1 hour, until hot and bubbly.
8. Serve with olives, tomato and lettuce.
9. Serves 6.

chicken, condensed cream, tomatoes, cheddar cheese, tortilla chips, black olives, tomato, shredded lettuce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1007302 (may not work)