1 whole chicken, boiled, debone & save 1 c. broth
1 sm. onion, chopped
1 sm. green pepper, chopped
2 stalks celery, chopped
1/4 c. butter
1 can mushroom soup
1 can celery soup
1 can Rotel tomatoes with green chilies
1/2 lb. Monterey Jack cheese, grated
18 corn tortillas, cut up or tear in pieces
5 to 6 corn tortillas, whole

Boil chicken, debone and save 1 cup of the broth. In a pan, saute onion, green pepper and celery in butter. Then add cream of mushroom soup, cream of celery soup, Rotel tomatoes and green chilies, cheese, 1 cup broth and cut up chicken; mix well. Grease a casserole dish. Tear 18 corn tortillas into pieces. Place in bottom of dish. Pour mixture over them. Arrange whole tortillas over the top. Bake at 350 degrees for 30 minutes.