King Ranch Chicken

King Ranch Chicken
by: Leti Tuttle

4 boneless, skinless Chicken Breasts
2 tbsp Butter
1 Green Pepper, chopped finely
1 med. White Onion, chopped finely
2 (10 oz) cans Rotel Tomatoes and Green Chilies, undrained
1 (10 3/4 oz) can Campbell's Cream of Mushroom Soup, undiluted
1 (10 3/4 oz) can Campbell's Cream of Chicken Soup, undiluted
8-10 (6 inch) Corn Tortillas, cut into quarters (can substitute left over nacho chips or taco shells instead)
2 cups (8 oz) shredded Cheddar Cheese or Colby Jack

Directions: Place chicken in baking dish, sprinkle with salt and pepper and bake until done. Allow chicke to cool, then coarsely chop chicken. Set aside.
Melt butter in skillet over medium heat. Add green pepper and onion stirring constantly until somewhat tender crisp. Pour into large mixing bowl, stir in Rotel, soups and chicken, mix well. Place 1/2 of the tortilla quarters on the bottom of lightly greased baking dish. Top with 1/2 of chicken mixture, sprinkle with cheese. Repeat layers but do not put cheese on the last layer. Bake at 325 degrees for 35 minutes; sprinkle with the rest of the cheese and bake for 5 more minutes. Let stand for 5 minutes. Serves 6-10 depending on appetite!