Mexican Chicken Casserole

• 2 pounds chicken thighs, boiled and cut into 1/2 in. pieces
• 10 corn tortillas, shredded into 1-in. square pieces
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1/3 can Rotel, drained (tomato & green chilis)
• 24 oz. mozzarella cheese, shredded
• 1/2 large white onion, chopped
• 1/2 can black olives, whole and drained

1. Preheat oven to 400F.
2. Stir chicken and mushroom soups, along with Rotel in a medium-sized bowl and set aside.
3. Use more Rotel if a spicier casserole is desired.
4. Stir cheese and onion in a medium-sized bowl and set aside.
5. In an 8 x 10 greased casserole dish, begin layering.
6. Start with a thin layer of soup mixture on the bottom, mainly to prevent tortillas from sticking.
7. Layer 1/2 tortilla pieces.
8. Layer soup mixture, just enough to cover tortillas.
9. Layer 1/2 chicken.
10. Layer 1/2 cheese mixture.
11. Layer remaining tortilla pieces.
12. Layer more soup mixture to cover tortillas.
13. Layer remaining chicken.
14. Pour more soup mixture to fill in any gaps.
15. Top with black olives.
16. Cover casserole with remaining cheese mixture.
17. Cook in oven uncovered for 20 minutes, then check.
18. Remove from oven when cheese is completely melted.
19. Enjoy!

chicken thighs, corn tortillas, cream of chicken soup, cream of mushroom soup, tomato, mozzarella cheese, white onion, black olives

Taken from cookpad.com/us/recipes/485102-mexican-chicken-casserole (may not work)