Name: King Ranch Chicken
Ingredients: 3 lb Chicken; Salt; Pepper; 1 Bay Leaf; 1 c Green Pepper; chopped; 1 c Onion; chopped; 1/2 c Butter or Margarine; 2 cn Cream of Chicken Soup; 2 cn Cream of Mushroom Soup; 10 oz RO*TEL Tomatoe W/Green Chili; 12 Corn Tortillas; crumbled in bite sized pieces; 1 1/2 c Cheddar Cheese; shredded

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CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Poultry, Cheese	10	Servings

INGREDIENTS

3	lb	Chicken
		Salt
		Pepper
1		Bay Leaf
1	c	Green Pepper; chopped
1	c	Onion; chopped
1/2	c	Butter or Margarine
2	cn	Cream of Chicken Soup
2	cn	Cream of Mushroom Soup
10	oz	RO*TEL Tomatoe W/Green Chili
12		Corn Tortillas; crumbled in bite sized pieces
1 1/2	c	Cheddar Cheese; shredded

INSTRUCTIONS

Stew chicken with salt, pepper and bay leaf. After cooking, bone and cut
chicken into bite-size pieces. In a large saucepan, cook green pepper and
onion in butter until tender. Stir in soups and RO*TEL Tomatoes and Green
Chilies. In a 3-quart shallow baking dish, 13x9", arrange alternate layers
of tortillas, chicken, soup mixture, and cheese, using one-third of all
ingredients. Repeat layers two more times. Bake at 325~ for 40 minutes or
until hot and bubbly and cheese is browned. Serves 10-12. May be frozen
before or after baking.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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