Categories: Poultry, Casseroles 
      Yield: 1 servings 
  
      1    Fryer chicken                       1 cn Cream of mushroom soup 
      1 md Onion chopped                      12    Tortillas cut in pieces 
    3/4 c  Chopped celery                      1    Chopped green pepper 
      1 ts Salt                                1 cn Ro-tel tomatoes 
      1 cn Cream of chicken soup               1 c  Sharp cheddar cheese 
  
  Contributed to the echo by: Janice Norman This recipe for chicken casserole 
  is a real rib sticker from the famous King Ranch in Texas. KING RANCH 
  CASSEROLE Boil chicken, onion, celery & salt until chicken is tender. 
  Remove chicken from broth and cool, remove bones, chop chicken. Boil broth 
  down to 1-1/2 c & add soups & mix. Preheat oven to 350 degrees. Arrange 
  tortillas in pieces in bottom of buttered 8 x 12 in casserole with 
  tortillas pieces. Cover tortilla pieces with chicken chunks. Sprinkle with 
  green peppers. Cover with Ro-tel tomatoes. Pour soup mixture over all of 
  it. Cover with foil & bake 35 to 40 min. Remove from oven and remove foil. 
  Sprinkle with cheese, return to oven, cook til cheese is bubbly Serve hot.