King Ranch Chicken Casserole

King Ranch Chicken Casserole

2 tablespoons butter or margarine
1 small onion, chopped
1 bell pepper, chopped
2 cups cooked chicken, cubed
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of chicken soup
2 (10 ounce) cans mild Ro-tel or other diced tomatoes with chilies, drained
1 (8 ounce) package of shredded Longhorn cheddar cheese
12 corn tortillas, torn into bite size pieces

Preheat the oven to 375 degrees. First, saute the chopped bell pepper and onion in a large skillet. Saute until the vegetables are tender.  Add the chicken to the sauteed vegetables.In a large bowl, pour sauteed veggies and chicken with the soup and Ro-tel. Mix well. Spread a handful of the corn tortilla pieces in the bottom of a 2 quart casserole dish. Top the tortilla pieces with a handful of shredded cheese. Spread the cheese evenly over the top of the tortilla pieces. Top the layers of tortilla and cheese with some of the soup mixture. Then repeat the layers of tortilla pieces, cheese and soup mixture. Be sure to leave enough cheese for the top of the casserole. Layer until all ingredients, except the cheese, are used. Top casserole with remaining cheese and cover dish. Bake for 30 minutes or until liquid bubbles.