Chicken Tortilla Casserole

• 1 doz. medium size corn tortillas, cut into quarters
• 5 large chicken breasts
• 1 (10 oz.) can cream of mushroom soup
• 1 (10 oz.) can cream of chicken soup
• 3/4 c. half and half
• 2 (7 oz.) cans green chile salsa
• 1 onion, chopped
• 1 can sliced ripe olives, drained
• 1/2 lb. grated Cheddar cheese, divided

1. Place chicken breasts on a large micro-safe platter, placing meatier parts toward outer edge of platter.
2. Cover with plastic wrap and micro-cook 6 to 8 minutes per pound, turning pieces over midway through cooking.
3. If juices run clear when chicken is pierced with a fork, chicken is cooked.
4. Cover with plastic wrap and let stand 5 minutes.
5. When cool, remove skin and chunk chicken, saving broth.
6. Place 1/4 cup reserved broth in a 9 x 13-inch micro-safe shallow casserole.
7. Layer tortillas over broth and scatter chicken chunks over tortillas.
8. Combine the soups, half and half, onion, salsa, drained olives and 1/2 cup of the grated Cheddar.
9. Spread over chicken layer and micro-cook, covered with plastic wrap, on High power 12 to 14 minutes or until bubbly and hot.
10. Sprinkle with remaining cheese; cover with plastic wrap and let stand 3 to 5 minutes before serving.

corn tortillas, chicken breasts, cream of mushroom soup, cream of chicken soup, green chile salsa, onion, olives, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=669964 (may not work)