Shelly's Recipe

MEXICAN CHICKEN CASSEROLE

Category: Casseroles - Chicken and Turkey

6 boneless skinless chicken breasts cooked
1 can cream of mushroom soup
1 can cream of chicken soup
1 can chili without beans
4 oz mild salsa
1/2 cup milk
1 small chopped white onion
1 dozen corn tortillas torn into pieces
1 cup grated cheddar cheese
1 cup grated Monterey jack cheese
1 cup pitted whole black olives

Shred cooked chicken in the bottom of a casserole dish to make first layer. Top with torn tortilla for second layer. Mix all remaining ingredients together except the cheeses. Pour mixture over the two above mentioned layers then top with cheeses. Allow mixture to seep down into chicken and tortillas. Baked covered for 45 minutes at 350. Let stand for 10 minutes before serving.