1 (2 1/2 - 3 lb.) chicken
Salt & pepper to taste
1 bay leaf
1 c. chopped green pepper
1 c. chopped onion
1 stick butter
1 can cream of mushroom soup
1 can cream of chicken soup
1 (10 oz.) can Ro-tel tomatoes with green chilies
12 soft corn tortillas, torn in bite size pieces
1 1/2 c. shredded cheddar cheese

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

In 13"x9" dish, arrange alternate layers of tortillas, chicken, soup mixture and cheese, using 1/3 of all ingredients per layer. Bake at 350 degrees for 50 minutes or until hot and bubbly and cheese is browned. May be frozen before or after cooking.