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(from the kitchen of Twyla Campbell)

1-3 lb. chicken, cut up
2 1/2 tsp. salt
1 medium onion, sliced
3-4 stalks of celery, chopped
1 can cream of chicken soup
2/3 can Rotel tomatoes
1 can cream of mushroom soup
1/2 c. chicken broth
1 dozen corn tortillas, cut into strips
2 c. grated cheddar cheese

Boil chicken with salt. Remove chicken from broth, saving 1 1/2 c.
broth. Remove meat from chicken bone, cutting into cubes.

Saute onions and celery in a small amount of butter or broth. Mix
with soups, tomatoes, broth, and chicken.

In a 3-qt. casserole, place a layer of tortillas, a layer of chicken
mixture, and a layer of cheese. Repeat the layers.

Bake at 350 degrees for 20 minutes, then at 300 degrees for 40 minutes.

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