Aztec Chicken Casserole

• 1 stick butter
• 3/4 c. chopped green onions
• 3/4 c. bell pepper
• 3/4 c. celery
• 4 chicken breasts, cooked and deboned
• 10 oz. (approximately) chicken broth
• 1/4 large block Velveeta cheese (approximately)
• 1 can whole kernel corn, drained
• 1 can Ro-Tel tomatoes
• 1 can cream of mushroom soup
• 1 can cream of celery soup
• crushed chips
• rat trap cheese

1. Saute butter, green onion, bell pepper and celery.
2. Add chicken to saute mixture.
3. Add chicken broth.
4. Melt cheese.
5. Add to mixture, corn, tomatoes, mushroom soup and celery soup.
6. Spray casserole dish with Pam.
7. Cover with crushed chips on the bottom of the dish. Top with mixture, then on top of mixture add second layer of crushed chips and top with rat trap cheese.
8. Bake at 350u0b0 for 30 to 45 minutes, until hot and bubbly.

butter, green onions, bell pepper, celery, chicken breasts, chicken broth, velveeta cheese, whole kernel corn, rotel tomatoes, cream of mushroom soup, cream of celery soup, chips, trap cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=820264 (may not work)