Chicken Enchilada Casserole

• 2 lbs boneless skinless chicken breasts, boiled then shredded
• 1 (18 ounce) jar salsa (I use chi chi's but use your favorite)
• 1 (10 ounce) can cream of celery soup
• 1 (10 ounce) can cream of mushroom soup
• 8 ounces sour cream
• 4 cups shredded cheddar cheese
• white corn tortilla chips

1. Boil chicken in pan of water.
2. Remove chicken from water when done (I pour mine through a colander) place in fridge to cool.
3. Preheat over to 350.
4. Crush tortilla chips in bag, pour into 8 x 11 baking dish.
5. Mix together soups, salsa, and sour cream.
6. (I wipe out the chicken pot and use it to save from dirtying another bowl).
7. Shred chicken and mix into soup mixture.
8. Mix in cheese.
9. Spoon over crush tortilla chips.
10. Bake at 350 for one hour.

chicken breasts, salsa, cream of celery soup, cream of mushroom soup, sour cream, cheddar cheese, white corn tortilla chips

Taken from www.food.com/recipe/chicken-enchilada-casserole-436779 (may not work)