King Ranch Chicken

Step 1: Chop the chicken and all of the vegetables. Measure the spices, the broth, and open the cans. Shred the cheese and cut the tortillas in pieces. Preheat the oven to 350 degrees and grease a 9X13 pan (or baking dish if the dish is to go from the oven to the table).

Step 2: In a large skillet, melt the butter and saute the onion on medium high heat for 2-3 minutes. Add the bell pepper and garlic for 2-3 additional minutes.

Step 3: Stir in broth, soups, Ro*tel, and seasonings. Cook a few minutes to blend flavors.

Step 4: In a greased pan, layer one half of the chicken, one half of the soupy vegetable mixture, one third of the cheese, and half of the tortillas. Repeat the layers, ending with tortillas and cheese. Alternately, stir chicken into the soup mixture before layering and assemble in three layers: tortillas, chicken/soup mixture, cheese.

Step 5: Bake uncovered at 350 degrees for 55 minutes. Remove from the oven and let it stand for an additional 10 minutes before serving.

Step 6: Notes: For Mexican chili powder, combine 1 teaspoon chili powder and 1/8 teaspoon cayenne. For Ro*tel, combine one can diced tomatoes with one can (4 oz.) diced green chiles or chopped jalapenos.

Step 7: Serve with pinto beans, Mexican rice, guacamole, salsa, corn tortilla chips, and a cold beer. (Any cold drink will do, but the cowboys called for cerveza, I'm sure.)