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King Ranch Chicken Casserole

1 large onion, chopped
1 large green bell pepper, chopped
2 Tbsp vegetable oil
2 cups chopped cooked chicken
1 (10 3/4-oz) can cream of chicken soup
1 (10 3/4-oz) can cream of mushroom soup
1 (10-oz) can Rotel
1 tsp chili powder
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp pepper
12 (6-inch) corn tortillas
2 cups (8 oz) shredded Cheddar cheese, divided

Saute onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat.

Tear torillas into 1-inch pieces; layer one-third of tortilla pieces in bottom of a lightly greased 13- x 9-inch baking dish. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.

Bake at 350 degrees for 30 to 35 minutes.

Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.

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