King ranch chicken 2
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Chicken |
| Salt | ||
| Pepper | ||
| 1 | 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 | Corn Tortillas; crumbled in bite sized pieces | |
| 1½ | cup | Cheddar Cheese; shredded |
Directions
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.