Instructions: Poach chicken in one cup of water for 10 minutes. Remove the chicken and let cool; reserve broth. When chicken is cool, shred into pieces. Dip half the tortillas in chicken broth to soften and place tortillas in a 9x13x2-inch baking dish to cover bottom.

Pour 1/4 cup of broth over tortillas. Layer with half of each of the chicken, onions and bell pepper. Repeat to make a second layer with remaining tortillas. broth, chicken and vegetables. Sprinkle the top with the cheese, garlic and chili powder.

Preheat oven to 350 degrees F. In medium bowl, combine soups and pour over casserole. Top with the Rotel tomatoes. Bake for about 45 minutes.

Makes 8 servings.

Cooks Notes: According to the Dallas Morning News, "the casserole... is a classic Texas party dish, as ubiquitous as chicken-fried steak. It combines tortillas, chilies, cheese, tomatoes and onions with the convenience of canned-soup cooking. No one knows exactly where the dish originated; the real King Ranch in South Texas disavows any connection."

NOTES : This made-over version of King Ranch Casserole skimps on fat, not on flavor. [Terri]

We didnt eat it the day I fixed it, and I think it dried out a bit - but my husband pronounced it a keeper. Said he preferred it to the real thing. Next time, I think I will spray the casserole dish with Pam. The bottom layer stuck a little. But it was tasty! [Lou Parris]

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