KING RANCH CHICKEN CASSEROLE

1lb - Chicken Breast 

1 - 10 oz can cream of chicken/cream of mushroom soup 

1 - 10 oz can Mexican style diced or stewed tomatoes 

2 tsp chili powder 

1 tsp garlic powder 

1/2 of an onion, chopped (optional) 

1/2 of a green bell pepper, chopped 

8 corn tortillas 

2 cups (1 package) shredded cheddar or cheddar jack cheese 

Cooking Directions:

1. Spray 8x8 baking dish w/non stick spray. 

2. Cook chicken and cut into bite-sized pieces. 

3. Combine canned soup, tomatoes w/juice, chili and garlic powders into a medium bowl 

4. Chop onion and bell pepper; toss w/diced chicken in a separate bowl 

5. Cut or tear tortillas into bite-sized pieces. 

6. Spread 1/3 tortillas over bottom of baking dish. Sprinkle 1/3 chicken mixture over tortillas; pour 1/3 soup mixture evenly over chicken. Sprinkle w/cheese. 

7. Repeat step 5 twice - ending w/cheese. 

Freezing Directions:

* Cover with plastic wrap, then foil and freeze up to 3 months

Reheating Directions:

* Thaw in fridge overnight. Remove plastic wrap and recover with foil.

* Bake at 350 for 45 minutes or until casserole is bubbly. 

* Uncover and cook up to 10 more minutes and until it begins to brown. 

* Cut into squares and serve while hot. 

* Serve w/guacamole, sour cream, and either pinto beans or spanish rice.

* Serves 6-8