King Ranch Casserole Recipe

1-3-4 lb. broiler/fryer (chicken) cut up
1 tsp. salt
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1-10 oz can Ro-Tel Diced Tomatoes and Green Chili
1 Large onion chopped
1 Large green pepper chopped
1 1/2 tsp. Chili Powder
12 corn tortillas
2 Cups shredded Monterey Jack or Mixican Style cheese
garlic powder to taste

Method
Place chicken in a large dutch oven or other cooker.
Add water to cover and 1 tsp Salt.
Simmer covered about 1 hour or until chicken is tender.
When cool remove and bone the chicken reserving the broth.
Cut or tear meat into small pieces and set aside.
In a separate bowl, combine soups with tomatoes, onion, green pepper and chili powder and mix well. Set aside.
Heat reserved chicken broth.
Tear tortillas into fourths, dip each piece in warm chicken broth and place half the tortilla pieces on the bottom of a greased 9"x13"x2" baking pan or cassorole dish. (Be sure to do these individually and not all at once.)
Continue layering using half the chicken, half the soup/tomato mixture, half the cheese and half the tortillas.
Sprinkle w/garlic powder and repeat layers with remaining ingredients.
Bake covered at 350 degrees for 30-40 minutes or until cheese has melted and sides of cassorole are bubbly.
Serves 10-12.

Let me know if you love it!