Chicken Tortilla Casserole

This recipe comes from a dear, dear high school buddy of mine Tammy Landsiedel. She may be living in a different state but she will always be close to my heart! She noted "This recipe is especially good if it is put together in the morning and cooked later in the evening. We have also substituted turkey for the chicken".

• Ready In: 1 hr 25 mins
• Serves: 8
• Yields: 1 pan

Ingredients

• 4 -6  chicken breasts
• 1⁄2 onion, chopped
• 2  stalks celery
• 10  corn tortillas
• 1 (10 3/4ounce) can  cream of mushroom soup
• 1 (10 3/4ounce) can  cream of chicken soup
• 1 (4 ounce) can chilies
• 1  cup milk
• 1  lb sharp cheddar cheese, grated

Directions

1. Cook chicken in 3 cups water with the celery and onion. When chicken is done, remove from broth.
2. Cool and break into bite size pieces, reserve broth.
3. Cut up tortillas into pieces and put into a greased 9x13 pan.
4. Pour 2 cups broth over tortillas (I like to use most of the celery and onion too.) Add the chicken. Combine the soups, milk, chilies and pour over the chicken. Sprinkle with cheese.
5. Cover and bake at 350 degrees for 1 hour.