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King Ranch Chicken Casserole
1 can cream of mushroom
1 can cream of chicken
1 can rotel
1 cup chicken broth
1 teaspoon of Chili powder
Optional: 1 cup sautéed onions, peppers and mushrooms
2 1/2 cups shredded cheddar cheese
1 package of corn tortillas slices into fourths
2-4 chicken boiled and shredded Ch. breast
Combine soups, rotel and chili powder and chicken broth in a bowl. Cover bottom of casserole dish with one layer of tortillas. Pour enough of soup mixture to cover tortillas. Sprinkle cooked chicken on the top, add a layer of cheese and onions, peppers and mushrooms. (Save about a cup of cheese for top of casserole.) Repeat steps until mixture and chicken are gone. Sprinkle cheese on top of casserole.
Bake uncovered on 350F for 45 minutes. Let cool for 10 minutes. Garnish with sour cream if desired.
Use hot rotel for a spicier Hotter in Texas dish.