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Mexican Chicken Casserole

May 2010

 

                                                                                          4 chicken breasts (Boiled, Skinned & Chunked)

                   1 sm can sliced olives                     1 pkg frozen corn (defrosted)

  1 sm can diced green chiles             1 8oz sour cream

                  1 can cream chicken soup               1 can cream mushroom soup

       1 pkg corn tortillas (You will probably only need about 6)

 

Slice tortillas into strips. Mix all ingredients (except chicken & tortillas) in a bowl.  Line bottom of casserole with tortilla strips. Add some chicken and some of the sauce. Repeat until all ingredients are used.  Top with grated cheddar cheese.  Bake about 35 to 40 minutes at 350 degrees.