Easy King Ranch Casserole

Ingredients

• 4-5 boneless skinless chicken breasts
• salt and pepper

• 2 (10 3/4 ounce) cans cream of mushroom soup

• 1 (15 ounce) can diced tomatoes with lime and cilantro (Rotel)
• 2 cups grated cheese (I use the Fiesta Blend sold at Wal-Mart, a blend of Monterey Jack, Cheddar, Queso Quesadilla and Asa)
• 12 ounces tortilla chips, crushed
• chopped tomato (optional)
• shredded lettuce (optional)
• sour cream (optional)

Directions

1. 1

   Place chicken in a Dutch oven with enough water to cover. Sprinkle liberally with salt and pepper. Cover and bring to a boil. After it has come to a rolling boil, turn off heat. Keep chicken tightly covered and let sit 30 minutes. Remove chicken and shred when cool.

2. 2

   While chicken is cooking, mix the 2 cans of soups with Rotel.

3. 3

   In a buttered 13x9x2-inch baking dish, layer half of the crushed chips, half of the cooked chicken, half of the cheese, and half of the soup mixture. Repeat layers, reserving a little cheese and crushed chips for the top.

4. 4

   Bake at 350 derees for 1 hour, until hot and bubbly. Serve topped with shredded lettuce, chopped tomatoes, and sour cream.