Texas King Ranch Chicken Recipe

• Salt and pepper to taste
• 1 c. minced green pepper
• 1 c. minced onion
• 1/2 c. butter (1/4 lb.)
• 2 cans cream of chicken soup
• 2 cans cream of mushroom soup
• 1 (10 ounce.) can Ro-tel tomatoes with green chilies
• 1 bay leaf
• 2 1/2 to 3 lbs. chicken
• 12 soft corn tortillas, torn in bite-size pcs
• 1 1/2 c. shredded Cheddar cheese

1. Stew chicken with salt, pepper and bay leaf.
2. After cooking bone and cut chicken into bite-size pieces.
3. In a large saucepan cook green pepper and onion in butter till tender.
4. Stir in soups and Ro-tel tomatoes with green chilies.
5. In 3-qt shallow baking dish (13 x 9 x 2-inch), arrange alternate layers (3) of tortillas, chicken, soup mix, cheese and end with a topping of cheese.
6. Bake at 325 degrees for 40 min or until warm and bubbly, and cheese is browned.

salt, green pepper, onion, butter, cream of chicken soup, cream of mushroom soup, rotel tomatoes, bay leaf, chicken, corn tortillas, cheddar cheese

Taken from cookeatshare.com/recipes/texas-king-ranch-chicken-38707 (may not work)