1 1/2 lbs boneless chicken breasts
4-5 celery stalks
1 medium onion
1 large can evaporated milk
1 can creamy chicken mushroom soup
1 lb white American cheese (shredded)
1 medium size jar salsa
1 bag tortilla chips (white preferred)

Preheat oven to 400 degrees.

Cube chicken breasts, chop celery and onions into and set aside.

In a large bowl, combine soup, milk and cheese (save a handful of the cheese to sprinkle on the top). Set the bowl aside.

Add about half a bag of chips into into a 9x13 pan.

Put a small amount of oil in a large frying pan (or spray with non-stick spray) and toss in chicken.

Cook on medium high to high until chicken starts to brown.

Once chicken takes on color, add it to the cheese and soup mixture and set aside.

Add the celery and onions to the still hot pan leaving any chicken drippings in the pan. Toss around until the onions begin to turn clear.

When done, add this to the chicken and cheese mixture and fold everything together.

Pour the chicken mixture evenly over the chips, pour salsa evenly over the chicken mixture, using the whole jar or just as much as you prefer.

Sprinkle with remaining cheese and place in the hot oven.

Cook for about 15 minutes until cheese starts to brown.

Serve right away with some exta chips and maybe some guacamole on the side.

Yum...Yum...Yum

Submitted by: Amy Crews