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Mexican Chicken Dip

I got this recipe from Taste of Home.  I changed a few small things, but is very good.

2 cups shredded cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup (4 ounces) shredded taco blend or Mexican blend cheese
1 can (5 ounces) evaporated milk
1/2 cup chopped celery
1/3 cup finely chopped onion
1 can (4 ounces) chopped green chilies ( I use mild because I don't like things to spicy)
1 envelope taco seasoning
Tortilla chips or corn chips

In a 2-qt. microwave-safe dish, combine the first eight ingredients. Microwave, uncovered, on high for 4-5 minutes; stir. Microwave, uncovered, 3-4 minutes longer or until heated through. Serve with chips. Yield: 3 cups.

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