King Ranch Chicken

• 3 to 4 lb. hen
• 1 onion
• salt and pepper
• 1 onion, chopped
• 1 or 2 ribs celery
• 1 large bell pepper, chopped
• 1 can mushroom soup
• 1 can cream of chicken soup
• 1/2 lb. Cheddar cheese, grated
• 1 pkg. frozen tortillas
• 1 can Ro-Tel

1. Boil hen until tender in water seasoned with onion, celery, salt and pepper.
2. Cut chicken into bite size pieces and reserve all stock.
3. Chop onion and bell pepper; combine soups and grated cheese.
4. Just before putting casserole together, soak the frozen tortillas in boiling chicken stock until wilted.
5. Start layering casserole in 9 x 12-inch baking dish in following order: tortillas, chicken, onion, bell pepper, soup mixture and cheese. Repeat the layers, being sure the tortillas are oozing with the stock.
6. Cover the casserole with the Ro-Tel tomatoes and all the juice.
7. Juice in the casserole should be about half the depth of the dish, if not, add a little more stock.
8. Make at least 1 day ahead, so that the juices will blend.
9. Bake uncovered at 375u0b0 for 30 minutes.
10. Serves 8 to 10.

hen, onion, salt, onion, celery, bell pepper, mushroom soup, cream of chicken soup, cheddar cheese, frozen tortillas, rotel

Taken from www.cookbooks.com/Recipe-Details.aspx?id=483336 (may not work)