2 lbs. chicken breasts
1 lg. onion, chopped
1 lg. bell pepper, chopped
2 tbsp. butter
1 tsp. chili powder
Dash of garlic salt
1 can cream of chicken soup
1 can cream of mushroom soup
1 (10 oz.) can Rotel tomatoes and green chilies
12 corn tortillas
1/2 lb. Cheddar cheese, grated

Boil chicken reserving 1 cup broth. Bone chicken and cut into bite-size pieces. Saute onion and bell pepper in butter. Combine chili powder, garlic salt, soups, broth, and Rotel (drained and crushed).

Place half the chicken in large casserole, top with half soup mixture, tortilla strips, onion, and green pepper, then cheese. Repeat layers.