King Ranch Chicken
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, 13 X 9-inches, arrange alternate layers of tortillas, chicken, soup mixture, and cheese, using one-third of all ingredients.
Repeat layers two more times. Bake at 325 degrees for 40 minutes or until hot and bubbly and cheese is browned. Serves 10 to 12. May be frozen before or after baking.
3 lb Chicken
1 Bay Leaf
1 c Green Pepper (chopped)
1 c Onion (chopped)
1 Butter or Margarine (stick)
2 cn Cream of Chicken Soup
2 cn Cream of Mushroom Soup
10 oz RO*TEL Tomatoe W/Green Chili
12 Corn Tortillas (bite size pieces)
1 1/2 c Cheddar Cheese (shredded)