Mexican Chicken a.k.a. King Ranch Chicken Casserole

• 1 whole Chicken
• 1 whole White Onion
• 1 whole Green Bell Pepper
• 1 package (about 11 Oz. Package) Corn Tortillas, Enough To Cover The Bottom Of Your Dish
• 1 Tablespoon Chili Powder
• 1 pound Shredded Cheddar Cheese
• 1 Tablespoon Seasoned Salt
• 1 can (10 Oz. Can) Rotel Tomatoes And Peppers
• 1 can (10.75 Oz. Can) Cream Of Mushroom Soup
• 1 can (10.75 Oz. Can) Cream Of Chicken Soup

1. Wash chicken and separate all sections/cut apart into pieces.
2. Throw out the gizzard bag or save for later.
3. Fill a large pot with water and put the chicken in the pot.
4. (Add bay leaf, salt, and pepper if desired.)
5. Bring to a boil for a few minutes.
6. Then turn heat to medium-low and simmer 30-45 minutes.
7. The chicken will be falling apart when its done.
8. When its done, take the chicken out and set aside to cool.
9. Dont throw out the broth just yet.
10. Chop or dice the onion and bell pepper.
11. Dip the corn tortillas in the chicken broth and line a 9x13 baking dish with them, covering the entire surface and up the sides.
12. De-bone the chicken and break apart or cut into bite-size pieces.
13. Arrange the chicken on top of the tortillas.
14. Next layer on the onion and bell pepper.
15. Sprinkle with chili powder and seasoned salt.
16. Cover with shredded cheese.
17. Pour on the Rotel and spread it out evenly.
18. Mix together the cream of mushroom and cream of chicken soups and spread evenly over the top.
19. Bake at 350F for 1 hour.

chicken, white onion, green bell pepper, corn tortillas, chili powder, cheddar cheese, salt, tomatoes, cream of mushroom soup, cream of chicken soup

Taken from tastykitchen.com/recipes/main-courses/mexican-chicken-a-k-a-king-ranch-chicken-casserole/ (may not work)