Chicken Tortilla Casserole - cooking recipe

Ingredients

1 doz. medium size corn tortillas, cut into quarters
5 large chicken breasts
1 (10 oz.) can cream of mushroom soup
1 (10 oz.) can cream of chicken soup
3/4 c. half and half
2 (7 oz.) cans green chile salsa
1 onion, chopped
1 can sliced ripe olives, drained
1/2 lb. grated Cheddar cheese, divided

Preparation

Place chicken breasts on a large micro-safe platter, placing meatier parts toward outer edge of platter.
Cover with plastic wrap and micro-cook 6 to 8 minutes per pound, turning pieces over midway through cooking.
If juices run clear when chicken is pierced with a fork, chicken is cooked.
Cover with plastic wrap and let stand 5 minutes.
When cool, remove skin and chunk chicken, saving broth.
Place 1/4 cup reserved broth in a 9 x 13-inch micro-safe shallow casserole.
Layer tortillas over broth and scatter chicken chunks over tortillas.
Combine the soups, half and half, onion, salsa, drained olives and 1/2 cup of the grated Cheddar.
Spread over chicken layer and micro-cook, covered with plastic wrap, on High power 12 to 14 minutes or until bubbly and hot.
Sprinkle with remaining cheese; cover with plastic wrap and let stand 3 to 5 minutes before serving.