INGREDIENTS

* 1 (10 ounce) can diced tomatoes with green chile peppers
* 1 (10.75 ounce) can condensed cream of celery soup
* 1 (10 ounce) package nacho-flavor tortilla chips
* 4 boneless, skinless chicken breast halves, cooked a
* 1 pound processed cheese food (eg. Velveeta), sliced

DIRECTIONS

1. In a medium bowl combine the tomatoes and soup and mix together. Set aside.
2. In a lightly greased 2 quart microwave-safe casserole dish layer 1/3 of the tortilla chips, 1/2 of the chicken, 1/2 of the tomato/soup mixture and 1/3 of the cheese. Repeat layers, then top with the remaining tortilla chips and cheese.
3. Microwave: Cover dish with lid or wax paper. Microwave for 7 minutes. Remove lid long enough to release steam, then microwave for another 4 minutes.
4. Conventional Oven: Preheat oven to 400 degrees F (200 degrees C). Cover dish with lid or aluminum foil and bake in the preheated oven for 30 minutes.