King Ranch Chicken

Acknowledgement: Heather Hudgens

4 to 6 boneless chicken breasts, shredded
1 lb. Cheddar cheese or more
Corn tortilla chips
1 can Ro-Tel tomatoes (mild or hot)
1 can cream of mushroom
1 can cream of chicken
Jalapenos to taste
Chili powder

Boil until tender; shred chicken and set aside, saving 1/2 cup of broth. In a separate bowl, mix Ro-Tel tomatoes, cream of mushroom, and cream of chicken then add broth. Preheat oven to 350 degrees. Grease a 9 x 13 pan and layer the bottom with crushed chips. Then on top of chips put a layer of chicken. Pour in half of liquid mix and jalapenos (if desired) and cover with cheese. Repeat this layering process, starting with tortillas. Cover top with remainder of cheese and sprinkle with chili powder. Cook for 30 to 45 minutes or until bubbly. Serves 4 to 6. Serve with Spanish rice and beans for a tasty Tex-Mex meal.

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