King Ranch Chicken Casserole x2

Ingredients ~ FLOUR TORTILLA VERSION
3 chicken breasts cooked and cut into bite size pieces
1 package flour tortillas
1 can cream of mushroom soup
1 can cream of chicken soup
1 can rotel (with juices)
1 small package of shredded cheese (I used the Mexi-Blend)
Grease casserole dish and break up tortillas in bottom (I use a pizza slicer to cut mine). Place cut
up chicken on top. Mix soups and ro-tel and pour over chicken. Cover with shredded cheese.
Bake at 350 for 20-30 minutes or until cheese is melted and golden brown.


CORN TORTILLA VERSION: King Ranch Chicken Casserole III
Prep Time: 30 Minutes, Cook Time: 1 Hour , Yields: 8 servings

INGREDIENTS:
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups chicken broth (or less)
1 (10 ounce) can diced tomatoes with green chile peppers
1 (12 ounce) package corn tortillas
3 cups cooked, diced chicken breast meat
1 onion, chopped
1 green bell pepper, chopped
8 ounces shredded Cheddar cheese

1 1/2 teaspoons chili powder

1 teaspoon garlic salt

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the chicken soup, mushroom soup, broth and tomatoes with chiles. Set aside.
3. Lightly grease a shallow 3 quart casserole dish. Layer 1/2 the tortillas, 1/2 the chicken, 1/2 the onion, 1/2 the bell pepper and 1/2 the cheese in the casserole dish. Pour 1/2 of the soup mixture over the layers. Repeat the layers of tortillas, chicken, onion and bell pepper; pour the remaining soup mixture over the top, then top with the remaining cheese. Sprinkle with chili powder and garlic salt and bake for 30 to 45 minutes.