Called a “classic” recipe on the Ro-Tel web site! Can’t get much more authentic than that.
RO-TEL KING RANCH CHICKEN
½ stick butter
1 medium bell pepper, chopped
1 medium onion, chopped
1 10 ¾ oz can condensed cream of mushroom soup
1 10 ¾ oz can cream of chicken soup, condensed
1 10 oz can Ro-Tel Diced Tomatoes and Green Chilies
1 lb chicken, cooked and cut into bite-sized pieces
10-12 corn tortillas, torn into bite-sized pieces
2 C (8 oz) shredded cheese (cheddar, Mexican, Colby Jack, Pepper Jack, etc.)
Preheat oven to 325°. In a large saucepan, melt margarine and cook green pepper and onion until tender, about 5 minutes. Add soups, Ro-Tel, and chicken, stirring until well blended. In a 13×9 inch baking pan, alternately layer tortillas, soup mixture, and cheese, repeating for three layers. Bake until hot and bubbly, about 40 minutes.