8 lg. halved chicken breasts
3 stalks celery, including leaves
1 onion, quartered
1 pkg. flour tortillas
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel tomatoes & chilies
1 1/2 c. cheddar cheese, grated
Salt & pepper to taste

Put chicken, celery, onion, salt and pepper in large pot; add enough water to cover. Cook until tender. Remove chicken from stock, cool, debone and shred into bite size pieces. Reserve 1 cup of stock (refrigerate remaining stock for other uses). Combine tomatoes, soups, and stock. In baking dish place a layer of tortillas, cut into strips. Cover tortillas with layer of chicken, then pour half of soup mixture over chicken and cover with 1/2 of cheese. Repeat layers. Bake at 350 degrees for 45 minutes or until tender. Serve with green salad and have Tabasco handy for those who like their casserole a little "hotter". Serves 8.