4 cooked chicken breasts (salted and peppered)
1 can cream of mushroom soup
2 c. chile salsa
1 pkg. corn tortillas
1 c. chicken broth
1 c. milk
1 c. olives (pitted)
1 lb. shredded cheese
1 tbsp. onions, chopped

Cut chicken into cubes. Mix broth, soup, chile salsa and milk; set aside. Cut tortillas into squares or whatever. Alternate chicken with tortillas and olives in casserole dish. Pour soup mixture over top. Put cheese and chopped onion on top. Refrigerate for several hours or overnight. Bake 1 hour uncovered at 350 degrees.