2 c. cooked diced chicken
1/2 can Rotel tomatoes with green chilies
1 can cream of chicken soup
1 can cream of mushroom soup
1 lg. onion, chopped
1/2 c. chopped celery
1 c. grated Cheddar cheese
1 pkg. flour tortillas, cut into pieces
1/2 c. chicken broth

Layer chicken, tomatoes, broth, soups and tortillas in a greased 2 quart casserole; add a layer of onion. Repeat layers. Top with grated cheese. Bake at 350 degrees for 1 hour. Yield 8 servings.