King Ranch Casserole

1 (10.75 oz.) can condensed cream of chicken soup 

1 (10.75 oz.) can condensed cream of mushroom soup 4 to 8 oz. Sour Cream 

1 cup chicken broth 1 (10 oz.) can Rotel tomatoes with green chili peppers 

1 (12 oz.) package corn tortillas, cut into slices 3 cups cooked, diced chicken

1 onion, chopped 1 green OR red bell pepper, chopped (Optional) 

8 to16 oz. grated Cheddar Jack cheese (to taste) 

1 tsp chili powder 

1 tsp garlic powder 

1 Tbs cumin powder 

Lightly oil or spray 8x13 baking dish.      

Combine chicken soup, mushroom soup, broth, tomatoes with chilies, chili powder and garlic and cumin powder.   Layer 1/3 of tortilla strips, 1/2 the chicken, 1/3 the onion, 1/3 bell pepper and 1/3 the cheese in prepared 8 x13 baking dish.  

Pour 1/3 of the soup mixture over the layers.     

 Repeat the layers of tortillas, chicken, onion and bell pepper.  

Pour remaining soup mixture over the top.      

Bake at 350 degrees for 30-40 minutes or until soup is bubbling and casserole is heated through.      

Top with remaining cheese, cover and cook for 10 minutes or until cheese is brown and melted.      

Serves 6.

To adapt to Dutch Oven:

Grease or Oil bottom and sides of a 12 inch dutch oven or use a liner and follow preparation instructions above.  In a 12 Inch dutch oven use 8 to 10 lit coals on bottom and 14 to 16 on top (depending on wind and ambient temperature) and bake for 40 to 50 minutes or until warm and bubbling.  

After removing coals let dish sit for about 15 minutes as it will thicken and set as it cools.

ENJOY