King Ranch Chicken Casserole

By ClaudiaJan

If you like chicken enchiladas, you'll love this.

Ingredients

• 2 tablespoons butter
• 1 onion, chopped
• 1/2 bell pepper, chopped
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 (10 1/2 ounce) can Rotel tomatoes & chilies
• 1/2 cup chicken broth (I used bouillon)
• 2 cups diced cooked chicken (I used a roasted chicken from Albertsons)
• 12 corn tortillas, ripped into bite sized pieces
• 2 cups shredded sharp cheddar cheese

Preparation

Step 1

1 Preheat oven to 325°F 2 In large saucepan, saute the onion and pepper in the butter until tender (about 5 minutes). 3 Add soups, tomatoes, and broth. 4 Stir to combine. 5 Fold in the chicken until well blended. 6 Lightly grease a 9 x 13" baking dish. 7 Layer with 1/3 the tortillas, 1/3 the chicken mixture, and 1/3 the cheese. 8 Repeat layers twice more. 9 Bake for 40 minutes or until hot and bubbly. 10 About ten minutes before removing from the oven, sprinkle shredded cheese over the top; replace in oven until cheese is melted. 11 Remove from oven and let stand 10 minutes before serving.