Steps:
- Cook chicken in water seasoned with one onion, celery, salt & pepper until tender. Cut chicken into bite sized pieces. Reserve all stock. Chop onions & bell pepper & sauté in pan. Mix together soups, tomatoes, onion mix, chili powder and garlic salt. Dip tortillas (broken into pieces) in hot chicken stock briefly. Mix into rest of ingredients. In a 9 x 13 casserole dish, pour ½ mixture, ½ of grated cheese, then rest of mixture. Top with remaining cheese. Bake at 375° for 30-45 minutes. Time saver - buy a chicken already cooked & use canned chicken broth.
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