King Ranch Chickencheese, chicken, mexican 3 lb chicken 1 salt 1 pepper 1 bay leaf 1 cup green pepper; chopped 1 cup onion; chopped 1/2 cup butter or margarine 2 can cream of chicken soup 2 can cream of mushroom soup 10 oz ro*tel tomatoe w/green chili 12 corn tortillas; crumbled in bite sized p 1 1/2 cup cheddar cheese; shredded 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. |
