4 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can diced green chile peppers with onion
1/2 cup chopped celery (optional)
3 pounds shredded mozzarella cheese
Place chicken breasts into a large bowl and sprinkle with chicken soup, cream-of-chicken soup, cream of mushroom soup, green chile peppers and 1/2 cup celery. Mix well and pour mixture evenly into the bottom of a 9x13 inch baking dish. Cover dish and refrigerate overnight.
Drain broth off liquid from chicken and place this mixture into the baking dish. Sprinkle cream cheese over chicken mixture and then the mozzarella cheese on top.
Bake for 60 minutes in the preheated oven. Transfer chicken to a serving platter and cover dish with aluminum foil.