Categories: Poultry 
      Yield: 10 servings 
  
      3 lb Chicken 
           Salt 
           Pepper 
      1    Bay Leaf 
      1 c  Green Pepper; chopped 
      1 c  Onion; chopped 
      1    Butter or Margarine; stick 
      2 cn Cream of Chicken Soup 
      2 cn Cream of Mushroom Soup 
     10 oz RO*TEL Tomatoe W/Green Chili 
     12    Corn Tortillas; bite size pc 
  1 1/2 c  Cheddar Cheese; shredded 
  
  Stew chicken with salt, pepper and bay leaf. After cooking, bone and cut 
  chicken into bite-size pieces. In a large saucepan, cook green pepper and 
  onion in butter until tender. Stir in soups and RO*TEL Tomatoes and Green 
  Chilies. In a 3-quart shallow baking dish, 13 X 9-inches, arrange 
  alternate layers of tortillas, chicken, soup mixture, and cheese, using 
  one-third of all ingredients. Repeat layers two more times. Bake at 325 
  degrees for 40 minutes or until hot and bubbly and cheese is browned. 
  Serves 10 to 12. May be frozen before or after baking.