King Ranch Chicken Casserole

• 2 tablespoons butter
• 1 onion, chopped
• 1/2 bell pepper, chopped
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 (10 1/2 ounce) can Rotel tomatoes & chilies
• 1/2 cup chicken broth (I used bouillon)
• 2 cups diced cooked chicken (I used a roasted chicken from Albertsons)
• 12 corn tortillas, ripped into bite sized pieces
• 2 cups shredded sharp cheddar cheese

Directions:

1. 1
   Preheat oven to 325°F
2. 2
   In large saucepan, saute the onion and pepper in the butter until tender (about 5 minutes).
3. 3
   Add soups, tomatoes, and broth.
4. 4
   Stir to combine.
5. 5
   Fold in the chicken until well blended.
6. 6
   Lightly grease a 9 x 13" baking dish.
7. 7
   Layer with 1/3 the tortillas, 1/3 the chicken mixture, and 1/3 the cheese.
8. 8
   Repeat layers twice more.
9. 9
   Bake for 40 minutes or until hot and bubbly.
10. 10
    About ten minutes before removing from the oven, sprinkle shredded cheese over the top; replace in oven until cheese is melted.
11. 11
    Remove from oven and let stand 10 minutes before serving.