Kings Ranch Chicken Casserole

1 - 2 1/2 to 3 lb Chicken

 1 bay leaf

12 soft corn tortilla, torn in quarters

1 large onion chopped

1 large green bell pepper diced 

3 T butter

1 – 10 ¾ oz can condensed cream of mushroom soup

1 – 10 ¾ oz can condensed cream of chicken soup

1 – 10 ¾ oz can tomatoes with green chilis (ro-tel)

1 to 2 Cups grated sharp cheddar cheese

Boil chicken with bay leaf until done, debone, skin and cut into bite-sized pieces. Reserve the broth using 1 c combined with soups. Grease a 9X13 backing dish. Place a layer of torn tortillas in bottom of dish. Place 1/3 of chicken pieces on top. Lightly sauté onions and green pepper in butter. Spread over 1/3 chicken. Combine soups, tomatoes with chilis and 1 cup broth. Pour 1/3 over casserole, top with 1/3 cheese. Repeat layers, top with cheese. Bake at 350 degrees for 40-50 minutes.