King Ranch Chicken Casserole II

By jkenb

Ingredients

• 2 • 2 tbsp. butter or margarine
• one • one small onion, chopped
• one • one small bell pepper, chopped
• 2 • 2 cups cooked chicken, cubed
• 1 • 1 can (10 3/4 oz.) cream of mushroom soup
• 1 • 1 can (10 3/4 oz.) cream of chicken soup
• 2 • 2 cans (10 oz.) mild Ro-tel or other diced tomatoes with chiles, drained
• • 8 oz. package of shredded Colby jack or mild cheddar cheese
• 13 • 13 corn tortillas, torn into bite size pieces

Preparation

Step 1

1. First, sauté the chopped bell pepper and onion in a large skillet. Sauté until the vegetables are tender.
2. Add the chicken to the sautéed vegetables. Pour in the cans of soup and drained cans of Ro-tel. Mix well. Warm over medium heat for about 10 minutes.
3. While the soup mixture is warming up, spread a handful of the corn tortilla pieces in the bottom of a 2 quart casserole dish. Spread the tortilla pieces evenly across the bottom of the dish. Top the tortilla pieces with a handful of shredded cheese. Spread the cheese evenly over the top of the tortilla pieces.
4. After the soup mixture has warmed up, top the layers of tortilla and cheese with some of the soup mixture. Then repeat the layers of tortilla pieces, cheese and soup mixture. Be sure to leave enough cheese for the top of the casserole. Layer until all ingredients, except the cheese, are used.
5. Top casserole with remaining cheese and cover dish.
6. Bake for 30 minutes or until liquid bubbles.