King Ranch Chicken

by Tami Gilliam, s/v Heart of Gold

• 4 boneless, skinless chicken breasts (or you can use a whole chicken cooked in the pressure cooker, then deboned.)
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 tbls butter
• 1 green bell pepper, chopped
• 1 medium onion, chopped
• 2 10 oz cans ROTEL Diced Tomatoes with Green Chilies
• 1 10 3/4 oz. can cream of mushroom soup, undiluted
• 1 10 3/4 oz can cream of chicken soup, undiluted
• 12 corn tortillas, cut into quarters
• 2 cups cheddar cheese, shredded

Sprinkle chicken breast halves with salt & pepper, place in a 13x9 lightly greased baking dish and back at 325° for 20 minutes or until done.  Cool and then chop coarsely.

Melt butter in large skillet over medium heat; add bell pepper and onion, sauté until crisp-tender.  Remove from heat and then stir in chicken, tomatoes and soups.

Place 1/3 of tortilla quarters in bottom of a lightly greased 13/x9 baking dish, top with 1/3 of chicken mixture then sprinkle with 2/3 cups of cheese.  Repeat layers 2 times, reserving last 2/3 cup of cheese.

Bake at 325° for 35 minutes, sprinkle with reserved cheese and bake 5 more minutes.  Let stand 5 minutes before serving.

Yeilds:  6-8 servings.