King Ranch Chicken Casserole

1 whole chicken, cooked and cut up

10 corn tortillas

1 can cream of mushroom soup

1 can cream of chicken soup

1 cup chicken broth

1 can Rotel tomatoes

taco seasoning

8 oz cheddar cheese, shredded

Preheat oven to 350 degrees.

Put a layer of chicken in bottom of casserole pan.

Put a layer of tortillas. I tear them to fit all the spaces.

Put another layer of chicken.

Mix soups, Rotel tomatoes and broth together in a bowl. I just sprinkle taco seasoning in to taste. Add half of this to casserole.

Put a layer of half the cheddar cheese.

Repeat layers.

Bake for 30 minutes or until bubbly and slightly browned.

You can use a rotisserie chicken if you are short on time and need to get supper ready quickly. Pour all the juices from the chicken into your soup mixture. I then take the bones and boil them for a fresh batch of chicken broth to use another time.

Blessed with Grace.

Balancing Beauty and Bedlam