Busters Recipes

King Ranch Chicken Casserole

1 large onion, chopped
1 large green bell pepper, chopped
2 TB vegetable oil
2 cups chopped cooked chicken
1 can (10-3/4 oz.) cream of chicken soup, undiluted
1 can (10-3/4 oz.) cream of mushroom soup, undiluted
1 can (10 oz.) diced tomato and green chiles, undrained
1 tsp. chili powder
1/4 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. pepper
12  (6") 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" pieces; layer one-third of tortilla pieces in bottom of a lightly greased 9" x 13" baking dish. Top with 1/3 of chicken mixture and
2/3 cup cheese. Repeat layers twice.

Bake at 350° F., for 30 to 35 minutes.

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

Yield: Makes 6 to 8 servings