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King Ranch Chicken 2

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      Title: KING RANCH CHICKEN 2
 Categories: Poultry, Cheese
      Yield: 10 Servings
 
      3 lb Chicken
           Salt
           Pepper
      1    Bay Leaf
      1 c  Green Pepper; chopped
      1 c  Onion; chopped
    1/2 c  Butter or Margarine
      2 cn Cream of Chicken Soup
      2 cn Cream of Mushroom Soup
     10 oz RO*TEL Tomatoe W/Green Chili
     12    Corn Tortillas; crumbled in
           - bite sized pieces
  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,
  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.
 
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