Cook 1 (3 1/2 lb.) chicken in boiling water for 1 hour. Remove chicken, debone and set aside. Dip one package of 12 corn tortillas (soft, found in refrigerator section) one at a time into chicken broth, and layer on bottom of 9"x13" casserole. Chop the chicken and layer on top of the tortillas. Pour sauce over the chicken and then top with 8 ounces grated cheddar cheese and 1 (10 oz.) can of chopped Rotel tomatoes (found in Mexican foods). Bake covered with foil for 1 hour at 350 degrees.

SAUCE:

1 can cream of mushroom soup
1 chopped onion
1/2 tsp. garlic salt
1 can cream of chicken soup
1 tsp. chili powder
1/4 c. chicken broth

Mix all ingredients and use in King Ranch Chicken. Serves 8.