1 lg. bag tortilla chips, crushed
1 lg. chicken, baked and boned
1 lg. onion, chopped
2 cans cream of chicken soup
1 can cream of mushroom soup
2 sticks of celery or 1 green pepper
1/2 lb. grated sharp cheddar cheese
2 cans Rotel tomatoes, chopped
1 tbsp. chili powder

Grease 9 x 12-inch pan and cover with 1/2 of tortilla chips. Add onions, celery or green pepper. Mix together chicken, both soups, and chili powder. Pour over celery. Add cheese on top, then Rotel tomatoes and remaining chips. Bake at 35 minutes at 350 degrees.