King Ranch Chicken Casserole

This is a Southern Living recipe I have tried. It is very good and great for a crowd.
1 (4 1/2 to 5 lb) whole chicken
2 celery ribs, cut into 3 pieces each
2 carrots, cut into 3 pieces each
2 1/2 to 3 tsp salt
2 tablespoons butter
1 medium onion, chopped
1 medium size green bell pepper, chopped
1 garlic clove, pressed
1 (10 3/4 oz) can cream of mushroom soup
1 (10 3/4 oz) can cream of chicken soup
2 (10 oz) cans diced tomatoes and green chile's, drained
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon Mexican-style chili powder*
3 cups grated sharp cheddar cheese
12 (6 inch) fajita size corn tortillas, cut into 1/2 inch strips

1. If applicable, remove giblets from chicken, and reserve for another use. Rinse chicken.
2. Place chicken, celery, carrots, and salt in a large Dutch over with water to cover. Bring to a boil over medium-high heat; reduce heat to low. Cover ans simmer 50 minutes to 1 hour or until chicken is done. Remove from heat. Remove chicken from broth; cool 30 minutes. Remove and reserve 3/4 cup cooking liquid. Strain any remaining cooking liquid, and reserve for another use.
3. Preheat over to 350. Melt butter in a large skillet over medium-high heat. Add onion, and saute 6 to 7 minutes or until tender. Add bell pepper and garlic, and saute 3 to 4 minutes. Stir in reserved 3/4 cooking liquid, cream of mushroom soup, and next 5 ingredients. Cook, stirring occasionally, 8 minutes.
4. Skin and bone chicken; shred meat into bite-size pieces. Layer half of chicken in a lightly greased 13x9 inch baking dish. Top with half of soup mixture and 1 cup cheddar cheese. Cover with half of corn tortilla strips. Repeat layers once. Top with remaining 1 cup cheese.
5. Bake at 350 for 55 minutes to 1 hour or until bubble. Let stand 10 minutes before serving.
*1 tsp chili powder and 1/8 tsp ground red pepper may be substituted for Mexican-style chili powder
Quick & Easy Version: Substitute 1 (2lb) skinned, boned, and shredded deli roasted chicken for whole chicken, 3 cups coarsely crumbled lime flavored white corn tortilla chips for corm tortillas, and 3/4 cup chicken broth for cooking liquid. Omit celery, carrots, and salt. Prepare recipe as directed, beginning with Step 3.