Mexican Chicken Casserole

• 4 large chicken breasts
• 1 doz. corn tortillas, cut in half
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 2 (7 oz.) cans green chili salsa
• 1 1/2 c. grated Cheddar or Jack cheese
• 1/2 c. sliced black olives
• 1 chicken bouillon cube, dissolved in 1/2 c. water
• 1/2 c. chopped onion

1. Cook chicken and shred.
2. Place half the tortillas in greased 9 x 13-inch baking dish.
3. Place chicken atop.
4. In large mixing bowl combine soups, salsa, onion and bouillon water.
5. Mix well.
6. Place other half of tortillas on top of chicken.
7. Cover with soup mixture.
8. Top with cheese and olives.
9. Bake at 350u0b0 for 45 minutes. Let stand 10 minutes before cutting.

chicken breasts, corn tortillas, cream of chicken soup, cream of mushroom soup, green chili salsa, cheese, black olives, chicken bouillon cube, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=901411 (may not work)