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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