Chile Chicken - cooking recipe

Ingredients

4 to 6 chicken breasts, cooked, boned and cut into approximately 2-inch chunks
10 to 12 corn tortillas, cut into 2-inch strips
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Dennison's chili, no beans
1 soup can milk
1/2 small onion, grated or finely minced
2 to 3 Tbsp. salsa
1/2 lb. shredded sharp Cheddar cheese
1 small can sliced ripe olives

Preparation

Butter 9 x 13-inch casserole.
Mix all ingredients except cheese into a large pot and warm slightly.
Pour mixture into casserole dish, cover with foil and refrigerate overnight.
Bake at 350\u00b0 1 to 1 1/2 hours.
After 1 hour, add cheese and remove foil if it seems too soupy.
Let rest 5 to 10 minutes before serving. Serves 10 to 12.