King Ranch Chicken Casserole (Video)

About 5 cups of cooked chicken or rotisserie chicken, chopped*
2 tablespoons butter
1 medium onion, chopped
1 medium-sized green bell pepper, chopped (optional)
1 garlic clove, chopped fine
1 (10 ¾ ounce) can cream of mushroom soup
1 (10 ¾ ounce) can cream of chicken soup
¾ to 1 cup good quality chicken stock**
2 (10 ounce) cans diced tomatoes and green chilies, drained
1 teaspoon coriander
2 teaspoons ground cumin
1 teaspoon chili powder (or to taste) 
1/8 teaspoon ground red pepper (or to taste)
3 cups grated sharp Cheddar cheese
12 (6 inch) fajita-size corn tortillas, cut into ½ inch strips   
Preheat oven to 350° degrees.  Melt butter in a large skillet over medium-high heat.  Add onion and sauté  6 to 7 minutes or until tender.  Add bell pepper and garlic and sauté 3 to 4 minutes.  Stir in chicken stock, soups, tomatoes and spices.  Cook, stirring occasionally for about 8 minutes.
Layer half of chicken in a lightly greased 9 x 13-inch baking dish.  Top with half of the soup mixture, half of the tortillas and half of cheese.  Repeat layers.  Bake at 350° for 55 minutes to 1 hour or until bubbly.  Let stand 10 minutes before serving.   
*Cook your own chicken, reserving the broth, or take a short cut:  Buy two deli-roasted chickens.  Skin and bone the chicken and chop meat into bite-size pieces.  Can also used coarsely crumbled tortilla chips in place of corn tortillas.
**Kitchen Basics or Pacific Organic are almost as good as homemade.

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