Quick and Easy King Ranch Casserole

Ingredients:

1 2 lb. skinned, boned and shredded deli-roasted chicken
2 Tbsp. butter
1 medium onion, chopped
1 medium size green bell pepper, chopped
1 garlic clove, minced
¾ cup chicken broth
1 10 ¾ oz. can cream of mushroom soup
1 10 ¾ oz. can cream of chicken soup
2 10 ¾ oz. cans diced tomatoes and green chilies, drained
1 tsp. dried oregano
1 tsp. chili powder
3 cups grated sharp cheddar cheese
3 cups coarsely crumbled white corn tortilla chips

Directions:

1.  Preheat oven to 350 degrees.  Melt butter in a large skillet over medium high heat.  Add onion and sauté 6 to 7 minutes or until tender.  Add bell pepper and garlic and sauté 3 to 4 minutes.  Stir in broth, soups, tomatoes, oregano, and chili powder.  Cook stirring occasionally, 8 minutes.
2. Layer half of chicken in a lightly greased 13x9 inch baking dish.  Top with half of soup mixture and 1 cup cheddar cheese.
3. Cover with half of the tortilla chips.  Repeat layers.
4. Top with remaining 1 cup cheese.
5. Bake for 55 minutes to 1 hour or until bubbly.
6. Let stand 10 minutes before serving.