King Ranch Chicken

• 1 frying chicken (2 1/2 lb.)
• 1/2 c. chopped green pepper
• 1/2 c. chopped onion
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 can Ro-Tel tomatoes and green chilies, minced
• 1 c. milk or Milnot
• 1 tsp. chili seasoning
• 1/2 lb. fresh mushrooms, diced (optional)
• 1 pkg. tortilla chips
• 1 lb. Velveeta cheese, shredded

1. Cook chicken in 5 to 6 cups of water until tender; drain. Remove meat from bones and cube, discarding skin and bones. Crush tortilla chips and spread in 9 x 13-inch baking dish.
2. Add chicken.
3. Saute onion and green pepper in 2 tablespoons butter. Blend in remaining ingredients, except cheese.
4. Pour over chicken. Top with cheese.
5. Bake in a 350u0b0 oven for 40 minutes.

chicken, green pepper, onion, cream of chicken soup, cream of mushroom soup, rotel tomatoes, milk, chili seasoning, fresh mushrooms, tortilla chips, velveeta cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=971364 (may not work)