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King Ranch Chicken

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      Title: KING RANCH CHICKEN
 Categories: Poultry
      Yield: 10 Servings
 
      3 lb Chicken
           Salt
           Pepper
      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 pc
  1 1/2 c  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,
  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.
 
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