2 chickens, deboned and cut into 1-inch pieces
1 onion, chopped
2 stalks celery, diced
6 tbsp. butter
4 tbsp. flour
1 1/2 c. milk
1/2 lb. Velveeta cheese, grated
1/2 lb. Colby/Cheddar cheese, grated
1 can green chili, chopped

Saute chicken, onion, and celery in butter until tender. Add flour and cook until bubbly. Remove from heat and stir in milk. Cook over low heat until thickened. Add cheese and melt. Add chicken and chili and heat. Serve over rice or taco chips.