Title: King Ranch Chicken
Categories: Mexican Poultry
Yield: 6 Servings
| 1 | cn | Cream of chicken soup |
| 1 | cn | Cream of mushroom soup |
| 1/2 | cn | Rotel tomatoes w/ peppers |
| 1/2 | c | Onion, chopped |
| 1/2 | c | Green pepper, chopped |
| 1 | | Chicken, boiled |
| 12 | | Tortillas, or |
| 1 | pk | Grated Monterey Jack cheese |
| 1 | pk | Tortilla chips, or noodles |
| 1 | c | Chicken broth |
Boil chicken, remove meat from skin and bones. Saute onions and green
pepper. Mix with soups, tomatoes (drained), cubed chicken, and chicken
broth. Line bottom of Pyrex casserole with six tortillas. Add 1/2 of
mixture; spread over tortillas. Sprinkle grated cheese over mixture. Then
make another layer of six tortillas, chicken mix, and cheese. Cover with
foil and bake at 250-300 F 1 hour until cheese is bubbly.