5 chicken breast (baked, skinned & chopped up)
1 can cream of chicken soup
1 can cream of celery soup
1 cup milk
12-16 oz jar of red or green chili salsa
10-12 taco shells (crushed)
2 cups shredded chedder cheese
1 T. water
Mix together chicken, soup, milk & salsa. Layer in greased baking
dish; 1 T.
water (only on bottom), half of taco shells, half of chicken mixture, and
half of cheese. Layer
rest of ingredients in same order. Refrigerator for 24 hours.
Bake in 350 degrees oven for
1 hour (covered) and for 1/2 hour (uncovered). (NOTE: might want
to lower temperture
to 325* or 300* for 1/2 hour).