3-4 chicken breasts, cooked and deboned
1 med. pkg. nacho cheese chips
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel tomatoes and green chilies
1 lb. Velveeta cheese, grated
1/2 c. chopped celery;, onion and bell pepper

Heat soups until warm. Crunch chips up in bottom of 9x13 inch dish (some chips may be left whole to stand up around sides of dish for decoration). Layer chicken, onion, pepper, celery, cheese and soups. Continue layering until all ingredients are used.

Top with the Rotel tomatoes and green chilies. (Rotel tomatoes may either be mashed or cut. I like to put them in the blender and pour over casserole.) Bake at 350 degrees for 45 minutes.

An extra "hot" dish!