“King Ranch chicken is a Tex-Mex casserole. Its name comes from King Ranch, one of the largest ranches in the United States, although the actual history of the dish is unknown and there is no direct connection between the dish and the ranch. Recipes vary, but generally it has a sauce made of canned diced tomatoes with green chiles (commonly the Ro-Tel brand), cream of mushroom soup, cream of chicken soup, diced bell pepper, onion, and chunks or shreds of chicken. The bottom of the casserole is lined with corn tortillas or tortilla chips, then layered with sauce and topped with cheese. This flavorful Tex-Mex dish has long been a favorite dish in Texas club cookbooks and lunchrooms”

- Source: Wikipedia

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Ingredients

• 4 chicken breasts, skinned, boned, halved

• 1⁄4teaspoon salt

• 1⁄4teaspoon pepper

• 2 tablespoons butter

• 1 green pepper, chopped

• 1 medium onion, chopped

• 20 ounces tomatoes and green chilies, undrained

• 1(10 ounce) can cream of mushroom soup, undiliuted

• 1(10 ounce) can cream of chicken soup, undiluted

• 12 small tortillas

• 2 cups cheddar cheese, shredded

Directions

1. Sprinkle chicken with salt and pepper; place in a baking dish.

2. Bake at 325 for 20 minutes; cool. Corsely chop chicken; set aside.

3. Melt butter in a large skillet over medium heat; add bell pepper and onion, and cook, stirring constantly until crisp-tender. Remove from heat, and stir in chicken, tomatoes, and soups.

4. Place 1/3 of the tortillas in the bottom of a greased 13x9x2 baking dish; top with 1/3 of the chicken mixture, sprinkle 2/3 cup of cheddar cheese. Repeat layers, reerving the last 2/3 cup of cheese.

5. Bake at 325 for 35 minutes; sprinkle remaining cheese on top and bake for additional 5 minutes

6. Let stand 5 minutes before serving.