King Ranch Chicken Casserole

King Ranch Chicken Casserole 1 large onion, chopped 1 large green bell pepper, chopped 2 tablespoons vegetable oil 2 cups chopped cooked chicken 1 (10 3/4-ounce) can cream of chicken soup, undiluted 1 (10 3/4-ounce) can cream of mushroom soup, undiluted 1 (10-ounce) can diced tomato and green chiles (rotel) 1 teaspoon chili powder 1/4 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon pepper 12 (6-inch) corn tortillas 2 cups (8 ounces) shredded Cheddar cheese, divided Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat. Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in bottom of a lightly greased 13- x 9-inch baking dish. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice. Bake at 350° for 30 to 35 minutes. Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.