King Ranch Chicken Casserole
|Corn tortillas||12 , torn|
|Condensed cream of mushroom soup||1 Can (10 oz), undiluted|
|Condensed cream of chicken soup||1 Can (10 oz)|
|Onion||1 Large, chopped|
|Tomatoes with green chilies||1 Can (10 oz), undrained|
|Grated cheddar cheese||2 Cup (32 tbs)|
Stew chicken in water in a large saucepot until tender.
Reserve 1 cup chicken broth.
Bone chicken, cutting meat into bite size pieces.
Grease a 9x13x2 inch baking dish.
Place torn tortillas or broken taco shells in bottom of dish.
Layer chicken pieces on top.
Combine soups, onion, tomatoes and reserved 1 cup chicken broth in saucepan; cook over medium heat until hot.
Pour soup mixture over chicken.
Top with grated cheese.
Bake in a 350°F oven 50 to 60 minutes, or until bubbly hot.