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KING RANCH CHICKEN CASSEROLE




Source of Recipe


Pat T

KING RANCH CHICKEN CASSEROLE

1 cup Onions – diced
1 cup Green Bell Peppers – diced
1/2 lb. Mushrooms
1/4 cup Butter or Margarine
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 lb. Cheddar Cheese – shredded
2 cups Chicken -- cooked and diced
1 can Ro-Tel tomatoes
1 clove Garlic – minced
2 Tblsp. Chili Powder
1 Tblsp. Chicken Broth
12 Corn Tortillas -- torn into quarters

In a large pan, sauté onion, bell pepper, and mushrooms in butter, Add soups, tomatoes & chilies, garlic, chili powder, and chicken broth. Line bottom of a 9- x 13-inch pan with pieces of tortillas. Spread half the chicken over the tortillas and top with half of the sauce, then half of the cheese. Cover with another layer of torn corn tortillas, and repeat the chicken, sauce and cheese layers. Bake at 350° F for 30 minutes or until bubbly. Serves 6.