2 c. cooked chicken, cut up
1 bunch green onion, chopped
1 1/2 to 2 c. grated cheese (Colby-Monterey Jack)
1 (8 oz.) bag corn chips, crushed
1 can cream of celery soup
1 can cream of mushroom soup
1/2 to 1 can chicken stock or broth
1 can Ro-Tel tomatoes with chilies or 1 jar Ortega salsa (medium hot)

Layer in large casserole (13 x 9 x 2) the chicken, onion, 1/2 cheese and corn chips. Mix together soups and chicken stock. Pour over chicken, then pour over salsa. Sprinkle remaining cheese on top.

Bake at 325°F for about an hour.