Mexican Chicken Casserole - cooking recipe

Ingredients

1 doz. corn tortillas
2/3 c. milk
1 (10 1/2 oz.) can cream of mushroom soup
1 (10 1/2 oz.) can cream of chicken soup
4 whole chicken breasts, cooked without bone or skin
1 (3 oz.) can olives, sliced
1/2 green bell pepper, chopped
1 (3 oz.) can green chilies
1 medium onion, minced
1 lb. Cheddar cheese

Preparation

Cut tortillas in bite size pieces and soak in milk. Meanwhile, combine the soups.
Then layer tortillas, chicken breasts, olives, peppers, chilies and onion.
Add soup.
Top with grated cheese.
Bake, covered, at 350\u00b0 for 35 to 45 minutes. Serves 6.