King Ranch Chicken

Course : Chicken
Serves: 10
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3 pounds chicken
1 teaspoon salt
1 teaspoon pepper
1 piece bay leaf
1 cup green pepper -- chopped
1 cup onion -- chopped
1 tablespoons butter or margarine -- stick
2 cans cream of chicken soup
2 cans cream of mushroom soup
10 ounces ro*tel tomatoe w/green chili
12 tortillas corn tortillas -- bite size pc
1 1/2 cups cheddar cheese -- shredded

Preparation / Directions:

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, 13 X 9-inches, arrange alternate layers of tortillas, chicken, soup mixture, and cheese, using one-third of all ingredients. Repeat layers two more times. Bake at 325 degrees for 40 minutes or until hot and bubbly and cheese is browned. May be frozen before or after baking.


Nutritional Information:

488 Calories (kcal); 34g Total Fat; (63% calories from fat); 24g Protein; 20g Carbohydrate; 135mg Cholesterol; 720mg Sodium

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