TEXAS CHICKEN

TEXAS CHICKEN 1 whole chicken or 5 pieces of breast meat 1 chopped bell pepper 1 10oz pkg of cheddar cheese sharp or mild soup 1 can chopped Rotel tomatoes 1 small onion chopped 1 stick of butter 2 cans cream of chicken tortillas Boil chicken until meat can easily be removed from bones, Drain and chop chicken into pieces. Soak tortillas in chicken stock until soft, and place in bottom of oblong pan. Place chicken pieces on top of tortillas. Cook onion and bell pepper in one stick of butter and place on top of chicken. Grate cheese and put on top of onion and peppers in a nice layer. Mix up cream of chicken soup in a bowl, then spread over top of cheese without disturbing the cheese layer. Next place the chopped Rotel tomatoes on top and bake at 325 degrees for 25 or 30 minutes.

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