1 onion, finely chopped
1 c. finely chopped green pepper
1/2 c. finely chopped celery
3 tbsp. butter
1 (10 oz.) can tomatoes with green chilies
1 (10 oz.) can cheddar cheese soup, undiluted
1 (10 oz.) can cream of mushroom soup
1 c. chicken broth
1/4 c. chopped pimientos
1 chicken (plus 3-4 chicken breasts) boiled and cut in bite-size pieces
1 (8 oz.) pkg. corn tortilla chips
Grated cheese
Ripe olives, chopped

Preheat oven to 350 degrees. Saute onions, green peppers, and celery until tender. Crush tomatoes and add with the soups, broth, and pimientos to sauteed vegetables. Stir until smooth. Heat until very hot but not boiling.

In 9x13 inch baking dish layer 2 cups chicken, half the chips, and another layer of each. Pour hot soup mixture over casserole and top with grated cheese. Sprinkle with sliced olives. Bake 30 minutes or until bubbling hot. Serves 10-12.