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4 whole chicken breasts
1 can cream of mushroom soup
1 cup chicken broth
1 cup green chile salsa
1 small can sliced black olives
1 lb. Colby jack cheese, shredded
1 can cream of chicken soup
1 can evaporated milk
1 large onion, chopped
1 can diced green chiles
10 corn tortillas cut into 1 inch wide strips
Cook chicken in salted water to cover until tender. Cool in broth. Reserve 1 cup broth for use in casserole. Cut chicken breasts in large pieces. In a large bowl, mix soups, milk, reserved broth, onion, salsa, diced chilies, and olives. Butter a 9 x 13 inch baking dish. Make a layer of tortilla strips on bottom of baking dish. Arrange half the chicken on top and cover with half the sauce mixture. Make another layer of strips, chicken and sauce. Top with a layer of strips and sprinkle with cheese. Refrigerate overnight to blend flavors. Bake uncovered at 300 degrees for 1 and 1/2 hours. |
