King Ranch Chicken

Stew chicken with salt, pepper and bay leaf.

After cooling and boning, cut chicken into bite size pieces.

In a large saucepan, cook green pepper and onion in margarine or butter until tender. Stir in soups, tomatoes and green chilies and cheese.

In 3-quart shallow baking dish (13 x 9 x 2-inch), arrange alternate layers (3) of tortillas, soup mixture and ending with a topping of cheese. Bake at 325° for 40 minutes or until hot and bubbly and cheese is browned.

Serves 10 to 12 and can be frozen before or after cooking.