King Ranch Chicken Casserole III

Ingridients

1 (10.75 ounce) can condensed cream of chicken soup

1 (10.75 ounce) can condensed cream of mushroom soup

2 cups chicken broth

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

Prep 30 m

Cook 1 h Ready In 1 h 30 m

Preheat oven to 350 degrees F (175 degrees C).

Combine the chicken soup, mushroom soup, broth and tomatoes with chiles. Set aside.

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.