King Ranch Chicken Casserole

This is an adaptation of the classic recipe.

	1/4 cup butter
	1 green bell pepper, finely chopped
	1 medium onion, finely chopped
	1 can cream of mushroom soup
	1 can cream of chicken soup
	1 can Rotel Extra Hot Diced Tomatos
	1 can evaporated milk
	1 lb. shredded chicken breast, cooked
	2 cups shredded cheddar cheese
	24 corn tortillas, torn into bite-size pieces Preheat oven to 325 degrees. Cook pepper and onion in butter until tender (5-10 minutes) Add soups, Rotel, milk, and chicken. Stir until well blended. In a 13x9 baking dish, layer 8 tortillas, 1/3 of soup mixture, and 1/3 of cheese.  Repeat twice. Bake for 45 minutes. I always make this for church dinners, and I never take home left-overs!

From The Kitchen Of:  Shelley Totter  ~  Church of Christ, Frisco, TX