1 (2 1/2 - 3 lb.) chicken
1 bay leaf
12 soft corn tortillas, torn in quarters
1 lg. onion, chopped
1 lg. green bell pepper, diced
3 tbsp. butter
1 (10 3/4 oz.) can condensed cream of mushroom soup, undiluted
1 (10 3/4 oz.) can condensed cream of chicken soup, undiluted
1 (10 oz.) can tomatoes with green chilies, undrained
1-2 c. grated cheddar cheese

Place chicken in a large pot and cover with water. Add bay leaf. Bring to a boil, then reduce heat to a simmer and cook until chicken is tender, about 45 minutes. Bone and skin chicken, cutting meat into bite size pieces. Reserve chicken broth.

Grease 9"x13" baking dish. Place a layer of torn tortillas in bottom of dish. Place 1/3 of the chicken pieces on top. Lightly saute the onion and bell pepper in the butter, just until onion becomes transparent. Spread about 1/3 over the layer of chicken. Combine soups, tomatoes with chilies and 1 cup of the chicken broth. Pour 1/3 over the casserole. Top with a layer of cheese. Repeat layers of tortillas, chicken, onion and pepper mixture and soup until all ingredients are used. Top with remaining cheese. Bake at 350 degrees for 40 to 50 minutes or until bubbly hot. Serves 8 to 10.