King Ranch Chicken (Cotton Country Collection Cookbook)

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   ["Boil hen (leg quarters) until tender in water seasoned with onion, celery, salt and pepper.", "Cut chicken into bite sized pieces and reserve all stock. (I usually freeze the chicken until ready to make the casserole and freeze the stock in separate containers to use not only for this recipe but all recipes that I use that involve chicken stock/broth.).", "Chop onion and bell pepper (or remove the frozen stuff from the freezer), combine soups (I usually put in the chili powder and garlic salt in this step because otherwise the putting together of the casserole gets messier), and grate cheese (see above note in ingredients).", "Just before putting casserole together, soak the frozen tortillas in boiling chicken stock until wilted. (You will probably need around 10-12 tortillas for the batch. They do not need to soak very long, or they will become mush!).", "Start layering casserole in a 9x12 inch baking dish (or a disposable aluminum casserole pan) in this order: Tortillas ""dripping with stock"

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