2 cans cream of chicken soup (10 3/4 oz.)
2 cans cream of celery soup (10 3/4 oz.)
1 qt. milk
1-2 lbs. chicken (cooked and deboned)
1 can green chilies (8 oz.)
1 bag nacho chips (1 lb. bag)
1 lb. grated cheese

Combine soup, milk and green chilies. Stir in chicken and heat.

Spray pan (13x9x2). Line pan with chips, then 1/2 of soup mixture. Repeat layering ending with soup mixture. Top with cheese and bake until hot and cheese is melted. You can add 1/2 cup of onions if desired.