Mexican Chicken - cooking recipe

Ingredients

2 1/2 lb. chicken, cooked, boned and skinless
1 small onion, chopped fine
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Ro-Tel tomatoes
tortillas (flour or corn)
Cheddar cheese (1/2 to 3/4 c.)
black olives

Preparation

Make liquid mixture by combining soups and Ro-Tel.
Saute onion in butter until tender and mix into liquid mixture.
Line bottom of casserole dish with tortillas, then layer in chicken pieces.
Pour mixture over layers.
Continue layering until dish is full or you run out.
Put black olives on top.
Cook at 350\u00b0 for 1 hour.
Remove from oven and add grated cheese on top.