The David'S Chili Chicken

• 4 whole chicken breasts
• water to cover
• 1/4 c. chopped celery
• 1/4 c. chopped onion
• 1/2 c. chicken broth
• 10 corn tortillas, cut into pieces
• 1 (10 oz.) can cream of chicken soup
• 1 (10 oz.) can cream of mushroom soup
• 1/2 c. evaporated milk
• 1 c. sour cream
• 1 (4 oz.) can green chilies, chopped
• 1/2 c. chopped onion
• 3 c. shredded Cheddar cheese

1. Combine first 4 ingredients in saucepan.
2. Simmer 45 minutes until chicken is tender.
3. Refrigerate chicken and broth.
4. Debone and chop chicken.
5. Reserve 1/2 cup of broth.
6. Combine chicken, broth, tortillas, soups, milk, sour cream, onions and chilies. Place in a 9 x 13-inch or larger baking dish.
7. Top with cheese and cover tightly with foil.
8. Refrigerate 24 hours.
9. Bake at 350u0b0 for 1 hour covered.
10. Remove foil and bake an additional 10 minutes. Yields 8 to 10 servings.

chicken breasts, water, celery, onion, chicken broth, corn tortillas, cream of chicken soup, cream of mushroom soup, milk, sour cream, green chilies, onion, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=314224 (may not work)