KING RANCH CHICKEN

KING RANCH CHICKEN
Amanda Beuke

1 lb boneless, skinless chicken breast
1/2 can of Rotel (original)
about 1 1/2 cans of Cream of Chicken soup
Corn tortillas (enough to line the bottom of a 9 x 13" baking pan)
Colby and Monterey Jack cheese

-Preheat oven to 350-Line the bottom of the baking pan with a layer of corn tortillas (you can put two layers of corn tortillas on the bottom if preferred)-Cover the tortillas with cooked, cubed or shredded, chicken breast-Evenly distribute about 1/2 can of Rotel (can add more if you perfer VERY spicy) onto the chicken-Evenly distribute about 1 1/2 cans of cream of chicken soup for the next layer-(Optional) Cover the top layer with Colby and Monterey Jack cheese.-Finally, cook uncovered at 350 for about 30 minutes.