Easy King Ranch Chicken

By sproffitt

Ingredients

• 1 large Fryer
• 2 t. salt
• 1 t. pepper
• 1 bay leaf
• 1 can cream of chicken soup, 10 1/2 oz.
• 1 can cream of mushroom soup, 10 1/2 oz.
• 1 can Rotel tomatoes w/green chilies, 10 1/2 oz.
• 1/2 c. chicken stock
• salt and pepper to taste
• 12 corn tortilas, torn in small pieces
• 1 onion, finely chopped
• 3 c. Cheddar cheese, grated

Details

Servings 6

Preparation

Step 1

Cook chicken in water seasoned with 2 t. salt, pepper and bay leaf. Remove cooked chicken; reserve 1/2 c. of the chicken stock. Debone chicken and cut into bite-size pieces. Set aside.

Combine soups, tomatoes, chicken stock, salt and pepper to taste. Mix well.

In a 3 quart casserole, make 3 layers in the following order: torn tortillas, chicken, soup mixture, chopped onions, and grated cheese.

Bake at 350 for about 45 inutes, or until bubbly.