VIVA LA CHICKEN TORTILLA CASSEROLE
(10-12 servings)
1 pkg. chicken breasts
1 (7 oz.) bag corn tortilla chips, low-salt
1 onion, grated
1 can cream of mushroom soup, undiluted
1 can cream of chicken soup, undiluted
1 cup sour cream
7 oz. Victoria's Green Chili Salsa
1/2 tsp. garlic salt
1/2 lb. sharp cheddar cheese, grated
1/2 lb. jack cheese, grated
1 cup sliced ripe olives
ADD RICE IF YOU WISH!
Boil, bake, or whatever method you
prefer to cook chicken breasts. Cool, debone, and cut into bite-size
pieces. Combine onion, soups, sour cream, chili salsa, and garlic
salt; stir until well blended. Butter a large shallow baking dish
(9" x 13"). Place a layer of tortilla chips on the bottom and a layer
of chicken on top. Spoon salsa-soup mixture over chicken; sprinkle
with half the olives and cheese. Repeat layers, ending with a layer
of cheese. Cover with foil Refrigerate overnight. Bake
in 350-degree oven 1 hour until bubbly.