KING RANCH CHICKEN CASSEROLE

3 to 4 pound chicken

1 chopped onion

1 chopped green pepper

1-l/2 tsp. chili powder

1/2 tsp garlic salt

1 can cream of mushroom soup

1 can cream of chicken soup

1 can diced tomatoes with green chiles

1 pkg. (15) corn tortillas, quartered

2 cups cheddar cheese, grated

Cook chicken in boiling water, covered until tender.  Strain.  Reserve 3 cups broth.  Cool chicken, skin, bone and cut into bite-size pieces. Blend soups, chili powder, garlic salt and tomatoes. Saute green pepper and onion; add to soup mixture.  Thin mixture to desired consistency with reserved broth.  In 13 by 9 pan, lightly greased, layer tortilla pieces along bottom, then chicken, soup mixture, grated cheese.  Repeat layers. Bake at 350 deg. for 30-40 min.    6 servings.