Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea large fryer chicken 12 ea corn tortillas cut in pieces
1 ea med onion chopped 1 ea chopped green pepper
3/4 c chopped celery 1 cn Ro-tel tomatoes
1 ts salt 1 c harp cheddar cheese
1 cn cream of chicken soup 1 cn cream of mushroom soup

Boil chicken, onion, celery and salt until chicken is tender. Remove
chicken from broth and cool, remove bones, chop chicken. Boil broth
down to 1 1/2 c and add soups and mix. Preheat oven to 350 degrees.
Arrange tortillas in pieces in bottom of buttered 8 x 12 in 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 and bake 35 to 40 min. Remove
from oven and remove foil. Sprinkle with cheese, return to oven, cook
til cheese is bubbly. Serve hot.

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