King Ranch Chicken Casserole

Ingredients:

3 chicken breasts cooked and either shredded or chopped

8 to 10 corn tortillas torn into small pieces

1 medium yellow onion chopped

2 cloves of garlic finely minced

1 can cream of chicken soup

1 can of rotel tomatoes and chilis

½ block of Velveeta cut into cubes

1 cup of half and half

1 cup of shredded mild cheddar cheese (optional)

Directions:

Coat the bottom of a very large frying pan with enough vegetable or olive oil to just coat it.  Sauté the onions and garlic on medium heat until they are soft.  Once the onions are soft pour in the cream of chicken soup, the rotel, the Velveeta and the half and half and cook on medium heat until the Velveeta is completely melted.  Next, fold in the chicken and the tortillas to combine it well and then pour this mixture into a large baking dish.  Sprinkle shredded cheddar cheese on top and cover with aluminum foil.  Place the dish into a preheated 350 degree oven for 45 minutes.  After 45 minutes remove the aluminum foil and bake until the dish is hot and bubbling. Remove from the oven and allow it to sit for 10 to 15 minutes before serving.