King Ranch Chicken

• 1 large fryer, stewed, boned and cut in bite-size pieces
• 1 large onion, chopped
• 1 large green pepper, chopped
• 1 pkg. corn tortillas
• stock
• 1/2 lb. Cheddar cheese, grated
• 1 1/2 tsp. chili powder
• garlic salt to taste
• 1 (10 1/2 oz.) can condensed cream of chicken soup
• 1 (10 1/2 oz.) can condensed cream of mushroom soup
• 1 (10 oz.) can Ro-Tel tomatoes, crushed

1. Combine chicken, onion and green pepper.
2. Layer alternately with tortillas, which have been dipped in hot stock just long enough to soften, in shallow 3-quart buttered casserole.
3. Top with grated cheese and sprinkle with chili powder and garlic salt.
4. Add in order:
5. chicken soup, mushroom soup and tomatoes.
6. Bake in moderate 350u0b0 oven for 30 to 45 minutes.
7. Serves 8 to 10.

fryer, onion, green pepper, corn tortillas, stock, cheddar cheese, chili powder, garlic salt, condensed cream, condensed cream, rotel tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=724428 (may not work)