| | Directions | | Sauté green onions, bell pepper and celery in butter. Add chicken to mixture and then add broth. Melt the cheese and stir into chicken mixture. Add corn, tomatoes and soup to mixture (use large container). Crush 1/2 lg bag of tortilla chips and mix well into bowl before pouring into baking dish. Top with shredded rattrap cheese. Bake at 350° for 30 to 40 minutes. |
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| Ingredients | | - |  | 1 stick butter |
| - | | 3/4 cup chopped green onions |
| - | | 3/4 cup bell pepper |
| - | | 3/4 cup celery |
| - | | 4 chicken breasts--cooked, deboned and cut-up |
| - | | 10 ounces chicken broth |
| - | | 1/4 block Velveeta cheese (large block) |
| - | | 1 can whole kernel corn (drained) |
| - | | 1 can Rotel tomatoes |
| - | | 1 can cream of mushroom soup |
| - | | 1 can cream of celery soup |
| - | | 1 package tortilla chips |
| - | | 1 package rattrap cheese |
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