Serves: 8

Prep + Cook Time: One hour, 15 minutes

Calories: 400

Ingredients:

• 1/4 c. butter

• 1 red bell pepper, chopped (you can use any color, I prefer red)

• 1 medium white onion, chopped

• 1 can Campbell’s Cream of Mushroom soup (condensed)

• 1 can Campbell’s Cream of Chicken soup (condensed)

• 1 can RO-TEL Diced tomatoes & green chiles (mild or original flavor)

• 2 c. cooked cubed chicken breast (I boil the chicken, then shred it in a food processor)

• 12 corn tortillas, torn into bite-size pieces

• 2 c. shredded cheddar cheese

Directions:

1. Preheat oven to 350 degrees. Spray a 13x9x2 dish with nonstick cooking spray.

2. In a large saucepan, melt butter and add the bell pepper and onions. Saute until tender, approx 5 minutes.

3. Add the soups, RO-TEL and chicken, stirring until well blended.

4. In the 13x9x2 dish, alternately layer torn tortilla pieces, soup mixture and cheese, repeating for 3 layers.

5. Bake 40 minutes or until hot and bubbling.

Adapted from a family recipe