1 whole chicken 1 medium Onion chopped
3/4 cup Chopped celery 1 teaspoon Salt
1 can Cream of chicken soup 1 can Cream of mushroom soup
12 Tortillas cut in pieces 1 Chopped green pepper
1 can Ro-tel tomatoes 1 cup Sharp cheddar cheese
Boil chicken, onion, celery & salt until chicken is tender. Remove chicken from broth and cool,
remove bones, chop chicken. Boil broth down to 1-1/2 cup & add soups & mix. Preheat oven to
350 degrees. Arrange tortillas in pieces in bottom of buttered 8 x 12 inch casserole with tortillas
pieces. Cover tortilla pieces with chicken chunks. Sprinkle with green peppers. Cover with Ro-tel
tomatoes. Pour soup mixture over all of it. Cover with foil & bake 35 to 40 min. Remove from oven
and remove foil. Sprinkle with cheese, return to oven, cook til cheese is bubbly Serve hot.
