Chicken Tortilla Casserole

[Raquelita]

2 cups cooked chicken breast, shredded or chopped
1/2 cup each onion and celery, chopped
1/2 cup chicken broth
1 can cream of chicken soup
1 can green chilis
1 - 1 1/2 cup each monterey jack and chedder cheeses, shredded
1/2 bag tortilla chips or 1 pkg corn tortillas, cut into thin strips
favorite salsa (red)

Put chicken in large bowl. In pan, saute onion and celery in broth until tender. (I have been skipping this and just omitting the celery if I am using the chicken from before, I also omitted the chilis for cost reasons, but you could add them if you want)
Add to chicken. Add can of soup, chilis and half the cheeses.
Add tortilla chips or strips. If it is too dry, add more broth. If it is too wet/soggy, add more chips. This is really, really easy to stretch by just using more chips and more broth until you get as much as you need. With the leftover crock pot chicken there is usually enough broth I don't have to add more unless I want to stretch it with a lot of chips.

Spread in pan. Top with salsa and remaining cheeses. Bake at 350 until bubbly.