1

If applicable, remove giblets from chicken, and reserve for another use. Rinse chicken.

2

Place chicken, celery, carrots, and salt in a large Dutch oven with water to cover. Bring to a boil over medium-high heat. Reduce heat to low. Cover and simmer 50 minutes to 1 hour or until chicken is done. Remove from heat. Remove chicken from broth. Cool 30 minutes. Remove and reserve 3/4 cup cooking liquid. Strain any remaining cooking liquid, and reserve for another use.

3

Preheat oven to 350°. Melt butter in a large skillet over medium-high heat. Add onion, and suate 6 to 7 minutes or until tender. Add bell pepper and garlic, and saute 3 to 4 minutes. Stir in reserved 3/4 cup cooking liquid, cream of mushroom soup, and next 5 ingredients. Cook, stirring occasionally, 8 minutes.

4

Skin and bone chicken. Shred meat into bite-size pieces. Layer half of chicken in a lightly greased 13x9" baking dish. Top with half of soup mixture and 1 cup Cheddar cheese. Cover with half of corn tortilla strips. Repeat layers once. Top with remaining 1 cup cheese.

5

Bake at 350° for 55 minutes to 1 hour or until bubbly. Let stand 10 minutes before serving.