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King Ranch Casserole

  • 1/4 cup margarine
  • 1/2 bell pepper (chopped)
  • 1 medium onion (chopped)
  • 1 can (10-3/4 oz.) condensed cream of mushroom soup
  • 1 can (10-3/4 oz.) condensed cream of chicken soup
  • 2 cans (10-3/4 oz.) RoTel diced tomatoes and chilies (mild)
  • 2 cups cubed cooked chicken
  • 12 corn tortillas (broken into bite-size pieces)
  • 2 cups shredded cheddar cheese

Pre-heat oven to 325°. In a large skillet or sauce pan cook green bell pepper and onion in margarine until tender (5 minutes). Add soups and RoTel and chicken, stirring until well-blended. In a casserole bowl alternately layer the tortillas, the pepper/onion/soup/RoTel mixture, and the cheese, repeating for 3 layers. Bake for 40 minutes or until hot or bubbling. Makes 8 servings.

(Donated by Joan Triplett--from the kitchen of Maria Diaz)

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