7 to 9 corn tortillas, torn into pieces
1/2 to 1 can (7 oz.) green chilies, diced
1/2 to 1 c. chicken broth
1/2 onion, minced or 7 to 9 scallions (use green)
1/2 to 3/4 lb. medium Cheddar cheese, grated
1 can cream of celery soup
1/2 to 3/4 can of milk (use soup can to measure)

Mix broth, soup, milk and onion. Butter a 2-quart casserole dish. Layer tortillas, chilies, chicken, cheese and broth mixture until all is used, ending with cheese. Refrigerate 24 hours.

Bake about 1 hour at 300°F without cover. Serve and enjoy.