King Ranch Chicken Casserole

Ingredients

1 can condensed cream of chicken soup (10.75 oz.)
1 can condensed cream of mushroom soup (10.75 oz can)
1 cup chicken broth
1 can Rotel tomatoes with green chili peppers (10 oz.)
1 package corn tortillas, cut into slices (12 oz.)
3 cups cooked, diced chicken
1 onion, chopped
1 green OR red bell pepper, chopped
8 oz. grated Cheddar Jack cheese
1 tsp chili powder
1 tsp garlic powder

Instructions

Lightly oil or spray dutch oven.
Combine chicken soup, mushroom soup, broth, tomatoes with chilies, chili powder and garlic powder.
Layer 1/2 of tortilla strips, 1/2 the chicken, 1/2 the onion, 1/2 bell pepper and 1/2 the cheese in prepared dutch oven. Pour 1/2 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 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.

Notes

When I made this in the kitchen oven in a DO with the top on, at 30 minutes it was very liquid and not yet boiling. I think this needs to be made in a kitchen oven with the top off. Good level of spicy, was very gooey even after 1 hour cooking. It did solidify after cooling for 1 hour.

A Harris-Teeter rotisserey chicken is too small, get a Costco chicken.

I crumbled some corn chips over the casserole, good addition.