Mexican Chicken Casserole

4 chicken breasts
2 cans cream of mushroom soup
3 (4 ounce) cans diced green chiles
1 medium bag nacho cheese Doritos
16 ounces sour cream
1 cup Cheddar cheese
1 cup Monterey jack cheese

Boil chicken with celery leaves. Reserve 1 cup chicken broth.

Combine chicken, soup, chiles, sour cream and broth. Top with cheese. You may either put the chips on the bottom of the casserole or spoon the casserole on the chips after casserole is baked. Bake at 350 degrees F for 30 minutes.