CHICKEN TOSTADAS

4 chicken breasts
1 package corn chips
1 pound grated cheddar cheese
FOR THE SAUCE:
1 (1 lb) can green chili salsa with tomatoes (like RoTel)
1 (10 3/4 oz) can condensed cream of celery soup
1 (10 3/4 oz) can condensed cream of mushroom soup
2 soup cans of milk
3 green onions, chopped

Boil chicken until cooked through. Skin and debone it and cut into bite-sized pieces, set aside.

Combine the ingredients for the sauce; set aside.

Grease a 11x9-inch baking pan. Cover the bottom with the corn chips and flatten them. Place the chicken over the chip layer. Pour the sauce evenly over the chicken. Sprinkle the cheese over the top. Refrigerate overnight.

Bake 40 minutes in a preheated 325 degrees F or until heated through.