King Ranch Chicken Casserole

4-6 chicken breasts

chopped onion & bell peppers

tortilla chips (or corn tortillas if you prefer)

2-3 C grated cheese

1 tsp chili powder, garlic powder & ground cumin

1 can RoTel

1 can Cream of Chicken soup

6 oz. chicken broth

Cook your chicken and shred. I like to cook mine in the crock pot with the RoTel and seasonings for about 6 hours and then I am able to shred it simply by stirring it.

After I remove the chicken from the Crockpot I put my chicken broth and cream soup in and mix it with the remaining juices and RoTel.

Next spray your large baking pan with non-stick spray. Line the bottom of the pan with the chips (crunched up if you prefer.) Layer the shredded chicken on top of the chips.

I like to saute my peppers and onions before adding them but that step is optional.

After the peppers and onions, layer half of your freshly shredded cheese.

Now grab your soup & salsa mixture from the Crockpot and pour it over the casserole.

Top it off with the remaining cheese.

Bake for 45 minutes at 350°

Serve with sour cream, rice & beans!

(Sorry I meant to get a picture before we cut into it but I forgot!)