Shelly's Recipe

EL RANCHO CHICKEN CASSEROLE - Easy

Category: Casseroles - Chicken and Turkey

1 can EACH condensed cream of mushroom and cream of chicken soups
1 (10 oz) can diced tomatoes with green chilies
1 medium green sweet pepper, chopped (3/4 cup)
1 medium onion, chopped (1/2 cup)
1 1/2 tsp chili powder
1/4 tsp ground black pepper
12 (7-inch) corn tortillas, cut into thin bite-size strips or 1 medium size bag Doritos tortilla chips, any flavor, crushed
3 cups cubed cooked chicken
8 ounce cheddar cheese, shredded or 1/2 to 1 lb Velveeta cheese, cubed

Preheat oven to 350. Combine soups, undrained tomatoes with chilies, green pepper, onion, chili powder, and black pepper. Set aside.

To assemble, sprinkle about one-third of the tortilla strips over bottom of an ungreased 3-quart rectangular baking dish. Layer half of the chicken over tortilla strips; spoon half of soup mixture on top. Sprinkle half of the cheese and another one-third of the tortilla strips over the soup mixture. Layer with remaining chicken, soup mixture, and tortilla strips. Bake, covered, at 350 about 45 minutes or until bubbly around edges and center is hot.

Uncover; sprinkle with remaining cheese. Bake 3 to 4 minutes more or until cheese is melted. Top with sliced tomatoes and green onions, if desired. Let stand 10 minutes before serving.