Dr. Taylor 10/21/13 1 3 lbs. of boneless/skinless chicken – breast/tenders 1 medium garlic clove 2 1/2 tsp. salt 1 rib celery 1 10 oz. can cream of chicken soup 2/3 cup rotell (drained) 1 1/3 cup chicken broth 1 dozen corn tortillas (torn into bite size pieces) 2 cups grated cheddar cheese 1 cup sautéed diced onions Place chicken in saucepan. Cover with water, add garlic, celery, and 2 tsp. salt. Cook until tender. Bone chicken and cut into bit sized pieces. Combine soup, rotel, chicken broth and 1/2 tsp. salt in saucepan and heat. Beginning with tortillas, layer tortillas, chicken, cheese, onions, and heated sauce in a 9 x 13 baking dish. Repeat layers, ending with cheese. Bake 40 minutes at 325•.