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