1 lg. chicken (fryer)
1 med. onion, chopped
3/4 c. chopped celery
1 tsp. salt
1 can cream of chicken soup
1 can cream of celery soup
12 tortillas (can use crisp ones)
1/4 to 1/2 can Ro-tel tomatoes & chilies
1/4 to 1/2 pkg. chili mix
1 c. shredded cheddar cheese

Boil chicken, onion, celery and salt in water until chicken is tender. Remove chicken from broth and cool. Remove bones and cut into chunks. Boil broth down to 1 1/2 cups. Add soups. Preheat oven to 350 degrees.

Arrange tortillas in pieces in bottom of buttered 8 x 12 inch casserole. Cover with chicken chunks. Sprinkle with green pepper, cover with Ro-tel tomatoes. Pour soup mixture over all. Sprinkle with chili mix. Cover and bake 35 to 45 minutes. Remove from oven and sprinkle cheese over top. Return uncovered to oven and cook until cheese is bubbly. Serves 6 to 8. Good warmed over.