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MEXICAN CHICKEN 
6 chicken breasts, cooked and shredded
2 cans chili (no beans)
2 cans cream of chicken soup
1 can sliced black olives
6 oz. Monterey Jack cheese, shredded
1 doz. corn tortillas, sliced
Salsa to taste (optional)

Mix together in big bowl. Put in 9 x 13 inch pan. Spread cheese on top. Bake at 350 degrees for 1 hour or until bubbly. 10 to 12 servings.
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