Chicken 8

3 pounds chicken, cooked and deboned

1/2 cup onion, chopped

1/2 cup celery, chopped

1 teaspoon butter

1 can cream of chicken soup

1 can cream of mushroom soup

1/2 can (4 ounces) Rotel tomatoes

One 8-ounce can tomatoes

12 crisp tortillas, crumbled

1/4 pound cheese, grated

Preheat oven to 350F. Boil chicken in water until tender. Remove meat from bone and cut into pieces. In skillet, saute union and celery in butter. Add soups. heat well. Salt to taste. Line 13 x 9 x 2 inch dish with crumbled tortillas. Arrange ingredients in layers as follows: tortillas chicken, soup mixture and cheese. Bake at 350F for 30 minutes.

Serves 6.

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Cajun Country -- New Iberia, Louisiana