8 chicken breasts, baked for 30 minutes in a covered shallow pan until no longer pink.
When cool, cut into bite sized chunks.
Use broth from chicken to cover bottom of shallow roasting pan.
2 pkg corn tortillas, cut into 1 inch squares
2 large cans chopped green chilis
cut up chicken
1 can sliced olives
1 pound grated cheddar or jack cheese
2 cans each - cream of mushroom and cream of chicken soup mixed with 3 C milk. Let stand overnight in refrigerator. Add another pound of cheese and bake for one hour at 350 degrees.
Serve with green salad.
East dessert - brownies and ice cream.