Chicken Chile Casserole

• 4 chicken breasts
• water, to cover
• celery, chopped (for flavor)
• onion, chopped (for flavor)
• 1 (10 3/4 ounce) can cream of chicken soup
• 1 (10 3/4 ounce) can cream of mushroom soup
• 34 cup milk
• 2 cups sour cream
• 12 corn tortillas
• 1 (7 ounce) candiced mild green chilies, drained
• 1 (7 ounce) can salsa verde
• 1 12 lbs cheddar cheese, grated (more to top)
• salt, to taste
• pepper, to taste

1. Cook chicken in a pot with just enough water to cover, or in a crockpot, with celery and onions to flavor, until tender.
2. Preheat oven to 325F.
3. Remove chicken from broth.
4. (Reserve broth).
5. Skin chicken and cut into bite sized pieces.
6. Combine soups, milk and sour cream.
7. Cut the tortillas into 1-inch strips, and dip into reserved chicken broth.
8. In a 13x9 baking dish layer: tortilla strips, soup mix, chilies, salsa, cheese and chicken.
9. 2-3 layers.
10. Top with more cheese.
11. Bake 1 hour or more until hot and bubbly.

chicken breasts, water, celery, onion, cream of chicken soup, cream of mushroom soup, milk, sour cream, corn tortillas, green chilies, salsa verde, cheddar cheese, salt, pepper

Taken from www.food.com/recipe/chicken-chile-casserole-251801 (may not work)