1 c. green pepper, chopped
1 c. onion, chopped
1/2 c. butter
2 cans cream of chicken soup
2 cans cream of mushroom soup
1 (10 oz.) can Rotel tomatoes
1 (3 lb.) chicken
12 soft corn tortillas, torn into bite-size pieces
1 1/2 c. Cheddar cheese, shredded

Stew chicken with salt, pepper and bay leaf. After cooking, bone and cut chicken into bite-size pieces. In large saucepan, cook green pepper and onion in butter. Stir in soups and Rotel.

In 3-quart, shallow casserole dish (9 x 13-inch), arrange alternate layers (3) of tortillas, chicken, soup mixture, cheese and ending with a layer of cheese. Bake at 325 degrees for 40 minutes or until hot and bubbly and cheese is browned. Serves 10 to 12. Can be frozen before or after cooking.