Mexican Chicken

3 lbs. chicken
½ cup chopped onion
½ cup chopped celery
1 tablespoon butter
1 (10 ¾ oz.) can cream of chicken soup
1 (10 ¾ oz.) can cream of mushroom soup
1 (10 oz.) can tomatoes and green chilies
1 tablespoon TexJoy chili powder
1 ¼ teaspoon TexJoy garlic powder
1 (10 ¾ oz.) can broth from chicken
2 (6 ½ oz.) packages crushed nacho cheese tortilla chips
3-4 cups grated mild cheddar cheese

Cook chicken with onions and celery. Debone chicken, reserve broth. Sauté onion in butter. Mix onions, cream of chicken soup, cream of mushroom soup, tomatoes and chilies, chili powder, garlic powder and chicken broth. Layer tortilla chips in a 13 x 9 Pyrex dish. Layer chicken on top of tortilla chips. Spread soup mixture over chicken and top with cheese. Bake at 350 degrees F. for 30 minutes. Yield: 8 servings.