Since I made them last week,

Chicken Enchilada Casserole

Ingredients:

3 chicken breasts
2 bell peppers
1 yellow onion
2 small cans - Cream of Mushroom
2 small cans - Cream of Celery
2 small cans - Cream of Chicken
Small tub of Sour cream
Garlic Salt
Butter
Rotel
Packet of shredded cheddar cheese
Packet of shredded mozzarella cheese
Corn Tortillas

Instructions
1. Boil chicken breasts in garlic salt
2. While chicken is boiling, combine all cans of assorted creams in a mixing bowl, and blend well.
3. Dice onion and bell peppers, and sautee.
4. When chicken finishes boiling, do not empty the pot of the chicken broth. Dice and mix chicken in mixing bowl with sour cream and peppers and onion and rotel.
5. Grease a baking pan, and dip the corn tortillas in the chicken broth. Layer the baking pan with one layer of corn tortillas, one layer of half of your chicken/sour cream/peppersonion/rotel mix, and half of your creams mix. Add another layer before topping it with a third layer of corn tortillas. Cover the top with the cheese.
6. Cook 45 minutes at 350 degrees fahrenheit in a pre-heated oven.