King ranch chicken 2
Yield: 10 Servings
Ingredients:
- 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
Instructions:
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.
