King Ranch Chicken Casserole

I recently posted a similar recipe, but this one in Southern Living caught my eye when it was described as, "...the true definition of comfort food: soft, warm, cheesy...." Of course I HAD to try it :-), and although this version is more work, it was worth it! It is tasty and I will definitely make it again!

Ingredients:
- 1 whole chicken (I have never bought a whole chicken in my life - I just used two frozen breasts)
- 2 celery ribs, cut into 3 pieces each
- 2 carrots, cut into 3 pieces each
- 2-3 t. salt
- 1 T. butter
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 1 garlic clove, pressed
- 1 can cream of mushroom soup (98% FF)
- 1 can cream of chicken soup (98% FF)
- 2 (10 oz) cans diced tomatoes and green chiles, drained
- 1 t. dried oregano
- 1 t. ground cumin
- 1 t. chili powder
- 3 c. grated sharp cheddar cheese
- 12 (6-in) corn tortillas, cut into 1/2-in. strips

Directions:
- Place chicken, celery, carrots, and salt in pot with water to cover. Bring to a boil; reduce heat to low. Cover and simmer 50 minutes - 1 hour or until chicken is done.
- Remove from heat. Remove chicken from broth; cool 30 minutes. Remove and reserve 3/4 c. cooking liquid.
- Preheat oven to 350 degrees. Melt butter in large skillet over medium-high heat. Add onion and saute 6-7 min or until tender. Add bell pepper and garlic, and saute 3-4 minutes.
- Stir in reserved 3/4 c. liquid, soups, tomatoes and spices. Cook, stirring occasionally, 8 minutes.
- Shred chicken meat into bite-size pieces. Layer half of chicken in a lightly greased 13x9 baking dish. Top with half soup mixture and 1 cup cheese. Cover with half corn tortilla strips.
- Repeat layers once. Top with remaining 1 cup cheese.
- Bake at 350 degrees for 55 min - 1 hour or until bubbly. Let stand 10 minutes before serving.