Recipe: King Ranch Chicken Casserole

Here is a kid friendly, crowd friendly all around AWESOME mexican style casserole recipe. Here's what you'll need:

Ingrediants

1/2 c. butter
2. cups reduced sodium chicken broth
2. cups water
1 medium green bell pepper, chopped
1 medium onion, chopped (I used a 1/2 cup of frozen chopped onion (defrosted)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can 10oz of MILD RO*TEL Diced tomatoes and green chilies (Look for it near the cans of whole tomatoes) If you don't use the mild you will have an EXTREMELY spicy casserole on your hands.
2 cups cubed chooked chicken
12 corn tortillas, cut in strips
2 cups shredded cheddar

Directions:

Preheat oven to 350* degrees. In a large sauce pan, boil 2 cups of broth with 2 cups of water. Poach the chicken breasts in the boiling liquid for 15-20 minutes. (check the chicken for doneness at 15 min) Set chicken aside to cool. (poaching in chicken broth gives chicken wonderful flavor) When cool enough to handle, cut into cubes. Cook pepper and onion in melted butter until tender (5 min. approx)  Add soups, RO*TEL and Chicken, stirring until well blended. In a 13x9 casserole dish, spray with non stick cooking spray then, alternately layer tortilla strips, soup mixture and cheese repeating for 2 layers of each ending with cheese on top. Bake for 30 minutes or until hot and bubbling. I like to serve this with a dollop of sour cream on top.