KING RANCH CHICKEN

Ingredients:
1/4 cup margarine
1 medium green 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
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies
2 cups cubed cooked chicken
12 corn tortillas, torn into bite-sized pieces
2 cups (8 oz.) shredded cheddar cheese

Directions:
Preheat oven to 325 degrees F (165c).
In a large saucepan, cook pepper and onion in melted margarine until tender, about 5 minutes.
Add soups, RO*TEL and chicken, stirring until well blended.
In a 13 x 9 x 2-inch baking pan, alternately layer tortillas, soup mixture and cheese, repeating for three layers.
Bake 40 minutes or until hot and bubbling.
Serves 8.

This is one of my all time favorite recipes to make.
Sometimes I will use left over BBQ'ed chicken or grilled chicken fajhitas for a nice smokey flavor.
I know in some parts of the country or world it may be hard to find RO*TEL Diced Tomatoes & Green Chilies so you might wanna try a mild salsa something like pace pecante sauce.