King Ranch Chicken Casserole

• 6 medium button mushrooms sliced
• 3 stalks of celery sliced
• 1 can condensed cream of mushroom soup (10 3/4 oz)
• 1/2 cup grated cheddar or fiesta mix cheese
• 1 tsp red pepper flakes (optional)
• 1 can Rotel brand tomatoes (10 oz, other tomatoes with chilies may be substituted)
• 6 to 8 corn tortillas
• 2 tbsp butter
• 2 clove garlic mined (small or to taste)
• 1 chicken thigh & leg quarter

1. Prep is 20 minutes, but you'll need 40 minutes to an hour for baking.
2. Place the chicken into a sauce pan with enough water to cover it.
3. Salt & pepper the water well.
4. I like to add some garlic or onion too.
5. Bring to a boil & cook for 15 minutes, or until the chicken is cooked through.
6. Set aside & let the chicken cool.
7. Retain liquid in a bowl.
8. When the chicken has cooled shred the meat off of the bone.
9. Discard bones & skin.
10. In a frying pan saute the celery, mushrooms, & garlic in the butter until tender & fragrant.
11. This can be done while the chicken cooks.
12. Transfer the sauteed vegetables to a mixing bowl.
13. Add the condensed soup undiluted, chicken, Rotel tomatoes, & red pepper flakes (optional).
14. Fold the ingredients together.
15. Prepare an 8x8 pan or similar baking dish.
16. Preheat oven to 350F Fahrenheit.
17. Dip each corn tortilla into the broth reserved from the chicken.
18. Then make a single layer in the pan.
19. (As you would for lasagna) Then place 1/2 of the chicken mixture onto the tortillas, spread evenly.
20. Repeat steps for another layer of tortillas & mixture.
21. Cover with foil and bake for 20 to 30 minutes.
22. Then remove foil, sprinkle with cheese & continue to bake for 20 to 30 more minutes or untli center is hot.
23. Allow to rest for 5 minutes before serving.

button mushrooms, stalks of celery, condensed cream, cheese, red pepper, tomatoes, corn tortillas, butter, clove garlic, chicken thigh

Taken from cookpad.com/us/recipes/340798-king-ranch-chicken-casserole (may not work)