Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Chicken
Salt
Pepper
1 Bay Leaf
1 c Green Pepper; chopped
1 c Onion; chopped
1 Butter or Margarine; stick
2 cn Cream of Chicken Soup
2 cn Cream of Mushroom Soup
10 oz RO*TEL Tomatoe W/Green Chili
12 Corn Tortillas; bite size pc
1 1/2 c Cheddar Cheese; shredded

Stew chicken with salt, pepper and bay leaf. After cooking, bone and cut
chicken into bite-size pieces. In a large saucepan, cook green pepper and
onion in butter until tender. Stir in soups and RO*TEL Tomatoes and Green
Chilies. In a 3-quart shallow baking dish, 13 X 9-inches, arrange
alternate layers of tortillas, chicken, soup mixture, and cheese, using
one-third of all ingredients. Repeat layers two more times. Bake at 325
degrees for 40 minutes or until hot and bubbly and cheese is browned.
Serves 10 to 12. May be frozen before or after baking.

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