Mexican Chicken - cooking recipe

Ingredients

chicken, cooked and boned
broth from chicken
corn tortillas
1 c. sliced celery
1 c. diced onions
1 c. grated cheese
1 can cream of chicken soup
1 can cream of celery soup
1 to 2 cans Ro-Tel tomatoes with chilies

Preparation

Dip tortillas in broth and line 9 x 13-inch pan.
Spread chicken, celery and onions evenly over tortillas.
Blend together soups, tomatoes and 1/4 to 1/2 cup broth.
Pour this over chicken and vegetables.
Top with cheese.
Bake at 375\u00b0 until bubbly in the center.