4-5 half chicken breasts (baked ahead of time)
1 can (10 3/4 oz.) cream of chicken soup
1 can (10 3/4 oz.) cream of mushroom soup
1 tbsp. dried onion flakes
10 corn tortillas, torn into bite-size pieces
1 sm. can (2 oz.) diced green chilis
1/2 can black olives (pitted, sliced, drained)
Jack cheese (grated), enough to cover casserole

Combine chicken with everything except cheese. Mix together. Top with Jack cheese. Let sit overnight to allow tortillas to absorb soup. Bake at 350 degrees until cheese is melted and entree is hot, about 30-45 minutes.