5 whole chicken breasts
8 flour tortillas
1 (10 3/4 oz.) can cream of celery soup
1 (10 3/4 oz.) can cream of chicken soup
1 c. milk
1 c. green chili salsa sauce
1 grated onion
1 small can chopped olives
1/2 lb. grated cheese (Cheddar)

Wrap chicken in foil and bake 1 hour in 450°F oven. Cut into chunks. Butter Pyrex dish and pour chicken juice into it. Cut tortillas into 1-inch strips and layer on the bottom of the dish. Mix soups, milk, salsa, onion and olives together. Layer the chicken pieces on top of tortilla strips and pour 1/2 soup mixture on top of them. Repeat the layers and cover with cheese. Refrigerate 12 to 18 hours.

Bake in slow 300°F oven for 90 minutes.

Serves 10.