Chicken Tortilla Casserole

• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 3/4 c. milk or chicken broth
• 1 can sliced ripe olives
• 1 can (approximately 7 oz.) green chili salsa (Ortega brand)
• 1 doz. tortillas
• 1 lb. grated cheese
• 4 to 6 whole cooked chicken breasts, cut up

1. Mix together:
2. soups, olives, salsa, milk or broth.
3. Cut up tortillas into approximately 1-inch squares.
4. Spread 1/2 of soup mixture on bottom of 9 x 13-inch baking pan.
5. Strew 1/2 cut up tortillas on top.
6. Add sliced chicken, 1/2 of grated cheese; add rest of tortillas, then rest of soup mixture, then rest of cheese. Let stand overnight in refrigerator, if possible.
7. Bake at 350u0b0 for 30 minutes or until hot and bubbly.

cream of mushroom soup, cream of chicken soup, milk, olives, green chili salsa, tortillas, grated cheese, chicken breasts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1057256 (may not work)