Chicken Tortilla Casserole

Chicken Tortilla Casserole

4-6 boneless, skinless chicken breasts
12 corn tortillas, cut into quarters
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup salsa
1 cup milk
1 small onion, diced
1 small can sliced black olives
1 cup or so shredded cheddar cheese

Place chicken breasts in baking pan, cover with foil and bake at 350 for 1 hour. Shred when cool enough to handle and set aside. Reserve pan juice. In bowl, mix soups, salsa, milk and onion. In 9X13 pan, pour reserved juice (you can add some chicken broth if you need to, there should be enough juice to cover bottom of pan). Arrange half of corn tortillas in bottom of pan. Layer half of chicken over tortillas, half of the sauce, half of the olives and half of the cheese. Repeat, ending in cheese. Cover with foil and bake at 350
for 1-1/2 hours. Remove foil and bake 1/2 hour longer. Good served with refried beans and cornbread.