KING RANCH CHICKEN CASSEROLE

KING RANCH CHICKEN CASSEROLE


1 large onion, chopped
1 large green bell pepper, chopped
2 Tbsp. vegetable oil
2 cups chopped cooked chicken
1 (10-3/4-oz.) can cream of chicken soup, undiluted
1 (10-3/3-oz.) can cream of mushroom soup, undiluted
1 (10-oz.) can diced tomatoes and green chilies
1 tsp. chili powder
¼ tsp. salt
¼-tsp. garlic powder
¼ tsp. pepper
12 (6-inch) corn tortillas
2 cups (8-oz.) shredded Cheddar cheese, divided


Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Stir in chicken and next 7 ingredients, remove from heat.

Tear tortillas into 1-inch pieces, layer one-third of tortilla pieces in bottom of a lightly greases 13-x-9-inch baking dish. Top with one-third. Top with one-third of chicken mixture and 1/3 cup cheese. Repeat layers twice.

Bake at 350^ for 30 to 35 minutes.

Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight and bake as directed.

Yield: 6-8 servings.