King Ranch Chicken

(I only make 1/3 of this recipe since it is for 20 people!)

KING RANCH CHICKEN

5 pounds diced chicken  (about 2 pounds)

2 1/2 pounds grated cheddar cheese   (1 12oz. bag shredded)

25 oz. cream of mushroom soup   (1 reg. size can)

25 oz. cream of chicken soup    (1 reg. size can)

1 green pepper (diced)     (1/3 pepper)

1 onion (diced)        (1/3 onion)

1/4 cup margarine      (about 2 Tablespoons)

1/4 cup worcestershire sauce     (about 2 Tablespoons)

25 oz. can Rotel Tomatoes, diced      (1 small can)

Corn Tortillas    (I use pkg of 10 and just make 2 layers)

Saute chicken; set aside.  Saute peppers and onions in margarine until done.  Add tomatoes, soups and Worcestershire sauce, cook over medium heat for 15 to 20 minutes.  Take baking pan and layer 1/6 of this mixture, 1/6 chicken and 1/6 cheese and then full layer of tortillas.  Repeat 5 times with final topping being cheese.  Bake 350 degrees uncovered until hot.  Best served with jalapeno cornbread.  

Serves - 20 people