Family Favorite King Ranch Chicken Casserole - cooking recipe

Ingredients

1 (4 1/2 lb) roasting chickens
2 celery ribs, cut into 3 pieces each
2 carrots, cut into 3 pieces each
2 1/2 - 3 teaspoons salt
2 tablespoons butter
1 medium onion, chopped
1 medium green bell pepper, chopped
1 garlic clove, pressed
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of chicken soup
2 (10 ounce) cans diced tomatoes and green chilies, drained
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon chili powder (see note)
3 cups grated sharp cheddar cheese
12 (6 inch) fajita-size corn tortillas, cut into 1/2-inch strips

Preparation

If applicable, remove giblets from chicken, and reserve for another use. Rinse chicken.
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.
Preheat oven to 350\u00b0. Melt butter in a large skillet over medium-high heat. Add onion, and saute 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.
Skin and bone chicken; shred meat into bite-size pieces. Layer half of chicken in a lightly greased 9x13-inch 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.
Bake at 350\u00b0 for 55 minutes to 1 hour or until bubbly. Let stand 10 minutes before serving. You'll want to make extra because it truly is even better the next day.
Chili Powder Note: 1 teaspoons chili powder and 1/8 teaspoons ground red pepper.