Chicken Ranch King Casserole

Chicken Ranch King Casserole

1		(4 1/2 - 5 lb) whole chicken
2		celery ribs, cut into 3 pieces each
2		carrots, cut into 3 pieces each
3	teaspoon	salt (2 1/2 - 3 tsp)
2	Tbsp	butter
1		medium onion, chopped
1		medium-size green bell pepper, chopped
1		garlic clove, pressed

1	can	(10 3/4 oz) cream of mushroom soup, Healthy Request
1	can	(10 3/4 oz) cream of chicken soup, Healthy Request
1	can	(10 oz) diced tomatoes & green chilies, un-drained
1	tsp	dried oregano
1	tsp	ground cumin
1	tsp	Mexican-style chili powder *
3	cups	grated sharp Cheddar cheese
12		(6") fajita-size corn tortillas, cut into 1/2" strips

1	If applicable, remove giblets from chicken, and reserve for another use. Rinse chicken.
2	Place chicken, celery, carrots, and salt in a large Dutch oven with water to cover. Bring to a boil over medium-high heat. Reduce heat to low. Cover and simmer 50 minutes to 1 hour or until chicken is done. Remove from heat. Remove chicken from broth. Cool 30 minutes. Remove and reserve 3/4 cup cooking liquid. Strain any remaining cooking liquid, and reserve for another use.
3	Preheat oven to 350°. Melt butter in a large skillet over medium-high heat. Add onion, and suate 6 to 7 minutes or until tender. Add bell pepper and garlic, and saute 3 to 4 minutes. Stir in reserved 3/4 cup cooking liquid, cream of mushroom soup, and next 5 ingredients. Cook, stirring occasionally, 8 minutes.
4	Skin and bone chicken. Shred meat into bite-size pieces. Layer half of chicken in a lightly greased 13x9" baking dish. Top with half of soup mixture and 1 cup Cheddar cheese. Cover with half of corn tortilla strips. Repeat layers once. Top with remaining 1 cup cheese.
5	Bake at 350° for 55 minutes to 1 hour or until bubbly. Let stand 10 minutes before serving.

* 1 tsp. chili powder and 1/8 tsp ground red pepper may be substituted for Mexican-style chili powder.

Source

Source: Southern Living