Mexican Chicken Casserole

• 4 to 6 chicken breasts
• 2 cans cream of mushroom soup
• 1 can cream of chicken soup
• 1 can cream of celery soup
• 1 can Ro-Tel tomatoes
• 1 onion
• 2 stalks celery
• 1 bell pepper
• sharp Cheddar cheese
• salt and pepper
• 1 soup can chicken broth

1. Boil chicken breast in water with onion, celery, bell pepper, salt and pepper.
2. Debone and reserve liquid.
3. Mix soups with tomatoes.
4. Butter casserole.
5. Line dish with Doritos that have been crushed.
6. Next add a layer of chicken, then soup mixture, then cheese.
7. Repeat.
8. Pour 1 can of reserved broth over top of casserole.
9. Bake at 350u0b0 for 40 to 50 minutes.
10. If desired, jalapeno peppers may be added to soup mixture.

chicken breasts, cream of mushroom soup, cream of chicken soup, cream of celery soup, rotel tomatoes, onion, stalks celery, bell pepper, cheddar cheese, salt, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=309044 (may not work)