RECIPE FROM "SANDY'S
King Ranch Chicken
4 skinned and boned chicken breast halves
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1 green bell pepper, chopped
1 medium onion, chopped
2 (100-ounce) cans Rotel Diced Tomatoes and Green Chiles
1 (10-3/4-ounce) can Cream of Mushroom soup, undiluted
12 (6-inch) corn tortillas, cut into quarters
2 Cups (8-ounces) shredded Cheddar cheese
Sprinkle chicken breast halves with salt and pepper; place in a lightly greased 13 x 9-inch baking dish.
Bake at 325 degrees for 20 minutes or until done; cool. Coarsely chop chicken.
Melt butter in a large skillet over medium heat; add bell pepper and oonion and saute until crisp-tender. Remove from heat; stir in chicken, tomtoes and green chiles, and soups.
Place one-third of tortilla quarters in bottom of a lightly greased 13 x 9-inch baking dish; top with one-third of chicken mixture and sprinkle evenly with 2/3 cup cheese. Repeat layers twice, reserving last 2/3 cup cheese.
Bake at 325 degrees for 35 minutes; sprinkle with reserved cheese and bake 5 more minutes. Let stand 5 minutes before serving.
Yield: 6 to 8 servings