3 to 4 lb. hen (or fryer)
1 or 2 ribs celery
1 onion, chopped
1 can mushroom soup
1/2 lb. Cheddar (or Velveeta) (grated)
Garlic salt
1 can Ro-Tel tomatoes and chilies (undrained)
1 onion
Salt and pepper
1 lg. bell pepper (chopped)
1 can cream of chicken soup
Chili powder
1 pkg. tortillas

Boil hen until tender in water seasoned with onion, celery, salt and pepper. Cut chicken into bite size pieces and reserve all stock.

Chop onion and bell pepper, combine sours and grated cheese.

Just before putting casserole together, dip tortillas in boiling chicken stock. Start layering casserole in a 9x12 inch baking dish in this order: Tortillas dripping with stock, chicken, onion, bell pepper, sprinkling to taste with chili powder and garlic salt, soup mixture and cheese. Repeat the layers, being sure the tortillas are oozing with the stock.

Cover the casserole with the Ro-Tel tomatoes and all the juice. Juices in the casserole should be about half the depth of the dish; if not, add a little more stock. May be made and frozen several days ahead, but always make at least one day ahead and refrigerate so flavors will blend. Bake casserole uncovered at 375 degrees F. for 30 minutes. Serves 8-10.