1 tablespoon vegetable oil
2 skinless, boneless chicken breast halves
3 carrots, cut into 1 inch cubes
1 onion, peeled and chopped
1 whole celery, chopped
1 cup sliced fresh mushrooms
1 cup chopped celery
1 cup sliced green bell pepper
3 cups crushed corn tortilla chips
1 cup shredded Swiss cheese
Preheat oven to 350 degrees F (175 degrees C).
Heat the oil in a large skillet over medium heat. Brown chicken, carrot and onion in the oil.
Return chicken pieces to skillet, and cook over medium heat until opaque. Set aside.
Place chicken and carrot in the skillet with the white liquid. Add the mixture to the skillet with the veggies. Cook over medium heat for 3 minutes, stirring constantly. Add mushrooms, celery, mushrooms and celery and mushrooms to the skillet. Cook over medium heat for 5 minutes, stirring constantly. Add corn tortilla chips to the skillet. Spoon chicken mixture over the chips.
Top with cheese. Place in preheated oven for 2 minutes, stirring constantly.