Chicken Salad - cooking recipe

Ingredients

12 chicken breasts
minced onion
2 pkg. Ortega Mexican chicken
3 c. water
2 cans sliced black olives

Preparation

Boil chicken breasts.
Add minced onion to water.
When done, cool.
Break into shredded consistency.
Add Ortega Mexican chicken, water and black olives; mix together.
Simmer on low for about 2 hours.
Stir occasionally.
Serve warm.
Can serve with tortillas.