Chile Chicken

• 4 to 6 chicken breasts, cooked, boned and cut into approximately 2-inch chunks
• 10 to 12 corn tortillas, cut into 2-inch strips
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 can Dennison's chili, no beans
• 1 soup can milk
• 1/2 small onion, grated or finely minced
• 2 to 3 Tbsp. salsa
• 1/2 lb. shredded sharp Cheddar cheese
• 1 small can sliced ripe olives

1. Butter 9 x 13-inch casserole.
2. Mix all ingredients except cheese into a large pot and warm slightly.
3. Pour mixture into casserole dish, cover with foil and refrigerate overnight.
4. Bake at 350u0b0 1 to 1 1/2 hours.
5. After 1 hour, add cheese and remove foil if it seems too soupy.
6. Let rest 5 to 10 minutes before serving. Serves 10 to 12.

chicken breasts, corn tortillas, cream of mushroom soup, cream of chicken soup, s chili, milk, onion, salsa, shredded sharp cheddar cheese, olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=259655 (may not work)