Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Chicken |
| \N \N | Salt |
| \N \N | Pepper |
| 1 \N | Bay Leaf |
| 1 cup | Green Pepper; chopped |
| 1 cup | Onion; chopped |
| ½ cup | Butter or Margarine |
| 2 cans | Cream of Chicken Soup |
| 2 cans | Cream of Mushroom Soup |
| 10 ounces | RO*TEL Tomatoe W/Green Chili |
| 12 \N | Corn Tortillas; crumbled in bite sized pieces |
| 1½ cup | Cheddar Cheese; shredded |
Stew chicken with salt, pepper and bay leaf. After cooking, bone and cut chicken into bite-size pieces.
In a large saucepan, cook green pepper and onion in butter until tender. Stir in soups and RO*TEL Tomatoes and Green Chilies. In a 3-quart shallow baking dish, 13x9", arrange alternate layers of tortillas, chicken, soup mixture, and cheese, using one-third of all ingredients. Repeat layers two more times. Bake at 325~ for 40 minutes or until hot and bubbly and cheese is browned. Serves 10-12. May be frozen before or after baking.