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2 1/2 c. cooked cubed chicken
2 c. shredded Cheddar cheese, divided
1 can cream of mushroom soup
1 can cream of celery soup
1 (10 oz.) can Ro-Tel diced tomato and green chilies
1 (8 oz.) can green diced chilies
3/4 c. plus 1 Tbsp. sliced green onions
1 doz. flour tortillas (9-inch), each cut into 6
triangular wedges

Heat oven to 375 degrees. Spray 11 x 7 pan with cooking spray.

In a large bowl, combine all ingredients except use 3/4 cup
green onions and set aside the 1 tablespoon. Use only 1 cup of
cheese and set the rest aside. Set aside 12 tortilla wedges and
mix the rest into the mixture. Bake uncovered 30 minutes or until
heated completely. Tuck rest of wedges around casserole and top
with the remaining 1 cup cheese. Bake 5 minutes longer and garnish
with the remaining green onions. Yields 6 servings.

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