Mexican Chicken Casserole

• 1 can cream of mushroom soup
• 2 cans cream of chicken soup
• 1 small can evaporated milk
• 1 can chopped Ro-Tel tomatoes and green chiles
• 1 medium onion, chopped
• 1/2 c. ripe olives, sliced
• 1/2 to 1 c. grated Cheddar cheese
• medium size bag Doritos or other tortilla chips
• 1 chicken, cooked, skinned, deboned and cut into bite-size pieces

1. Heat oven to 325u0b0.
2. Place first 6 ingredients in saucepan and warm together, stirring constantly to prevent scorching.
3. In a 9 x 13-inch pan, place a layer of Doritos, crushing slightly.
4. Add a layer of cooked chicken.
5. Add layer of the soup mixture.
6. Repeat layers until all ingredients are used.
7. Cover with cheese.
8. Bake for about 30 minutes, until hot and bubbly and cheese has melted. Will serve
9. 8 people adequately.

cream of mushroom soup, cream of chicken soup, milk, rotel, onion, ripe olives, cheddar cheese, doritos, chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=563837 (may not work)