Title: king ranch casserole
 Categories: Casserole, Chicken, Frozen
      Yield: 1 Servings
 
      1    Frying chicken
      1    (10 3/4 oz.) can cream of
           Mushroom soup
      1    (10 3/4 oz.) can cream of
           Chicken soup
      1    (10 oz.) can Ro-Tel
           Tomatoes
           Green chilies (diced)
    1/2 cn Chicken broth
     12    Corn tortillas
      1    Onion, chopped
      2 c  Cheese, grated
 
  Cook chicken in small amount of water, lightly salted, until tender.
  Bone and cut into pieces.  To make a sauce, blend until smooth the
  following: The 2 cans of soup, can of tomatoes and chilies and
  chicken broth. Set aside.  Into a 2 1/2 quart casserole (greased),
  place a layer of chicken, 1/2 of the tortillas, cut into pieces, 1/2
  of the onion, 1/2 of the cheese and 1/2 of the sauce. Repeat the
  layers ending with the grated cheese. Bake uncovered for 1 hour. Bake
  at
      350    degrees.