Chicken And Tamale Casserole - cooking recipe

Ingredients

4 whole chicken breasts
12 corn tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
1 c. milk
1 small onion, finely chopped
2 small cans green chili salsa or 1/2 c. picante sauce
1/2 c. chopped ripe olives
1 c. Monterey Jack cheese, shredded

Preparation

Cook chicken and save broth.
When chicken is cool, tear into chunks.
Cut tortillas into 1-inch squares.
Mix soups, milk, onion, salsa and 2 tablespoons broth.
In large casserole, layer 1/2 the tortillas.
Cover with 1/2 the chicken chunks and 1/3 of the sauce.
Repeat tortillas, chicken and 2/3 of the sauce.
Let set for 24 hours in the refrigerator.
Cover with grated cheese. Bake at 300\u00b0 for 1 1/2 hours.