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, undiluted
1 c. chicken broth
1/4 c. chopped pimientos
1 chicken, boiled and cut in bite size pieces
1 (8 oz.) pkg. corn tortilla chips
Grated Cheddar cheese
Ripe olives, chopped

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

In a 9 x 13 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 to 12.