Poach chicken in one cup of water for 10 minutes. Remove the chicken and let cool; reserve broth. When chicken is cool, shred into pieces. Dip half the tortillas in chicken broth to soften and place tortillas in a 9x13x2-inch baking dish to cover bottom.

Pour quarter cup of broth over tortillas. Layer with half of each of the chicken, onions and bell pepper. Repeat to make a second layer with remaining tortillas. broth, chicken and vegetables. Sprinkle the top with the cheese, garlic and chili powder.

Preheat oven to 180ºC . In medium bowl, combine soups and pour over casserole. Top with the Ro-tel tomatoes. Bake for about 45 minutes. Makes 8 servings.

[Formatted to MasterCook for you by Terri Law on 0. 403225806451.61. Posted to the lists by Terri Law on 0. 403225806451.61.] Cook's Notes: According to the Dallas Morning News, "the casserole... is a classic Texas party dish, as ubiquitous as chicken-fried stead. It combines tortillas, chilies, cheese, tomatoes and onions with the convenience of canned-soup cooking. No one knows exactly where the dish originated; the real King Ranch in South Texas disavows any connection." Nutritional data by the Cooper Clinic of Dallas, Texas. Per serving: Calories 353; Fat 10 g; Cholesterol 92 mg; Sodium 984 mg; Percent calories from fat (%CFF) 24%.