Ingredients

3-4 chicken breasts, cooked & shredded

1 medium onion, chopped

1 bell pepper, chopped

2-3 cloves garlic, minced

1 stick of margarine or butter

2- 10 oz cans of Rotel

1- 10 oz can cream of chicken

1- 10 oz can cream of celery

1-2 bags of yellow corn tortilla chips (I like Santitas)

2-3 c. shredded cheese of preference (I like Sargentos 4 state cheddar)

Preparation

Preheat oven to 350F.

Melt 1 stick of butter or margarine in a large pan over medium heat. Add onion and bell pepper and saute until tender. Add minced garlic to onions and bell pepper. Continue cooking for 2-3 more minutes. Add the Rotel to the onion/bell pepper mixture and let simmer for 10-15 minutes.

Add the shredded chicken breast to the skillet. Mix all ingredients together and stir occasionally. Add soup and simmer for a few extra minutes until nice and bubbly. Reduce heat to low.

Add a thin layer of crushed tortilla chips to the bottom of a large, greased casserole dish. Pour 1/3 of the chicken mixture over the tortilla chips and sprinkle a layer of shredded cheese over the top. Add another layer of crushed chips, 1/3 chicken mixture and cheese. Repeat layers one last time and top with the remaining crushed chips and a little sprinkle of cheese. Cover tightly with foil and bake at 350F for 30 minutes.

I serve this meal topped with sour cream and a little Tabasco sauce or salsa. Enjoy!