Mexican Chicken Casserole

Ingredients:

3 to 4 chicken breasts, (boneless)

1 can cream of chicken soup

2 c. shredded cheddar cheese

1 Tbsp. Chili Powder

Garlic salt

½ med onion, chopped

1 bell pepper

1 can Ro-Tel tomatoes and green chilies

flour tortillas

Directions:

Boil chicken until tender, reserve broth. Chop into bite-size pieces. Combine soup and cheese in a sauce pan and heat until cheese melts. Add chili powder and 1 cup reserved broth. Soak tortillas in remaining broth for about 30 seconds. Layer ½ of chicken pieces, layer ½ the onion and ½ the green pepper. Then dust with chili powder and garlic salt. Pour ½ the soup mixture over layers, then repeat all the layers again. Pour Ro-Tel over layers bake at 350 degrees for 30 minutes.

Serves 6

Submitted by: Martha Johnson