1 lb. boneless chicken breast, about 4-5 lg. breasts
1 can cream of chicken soup
1 can cream of mushroom
8 oz. sour cream
2 (4 oz.) cans whole green chilies, seeded & chopped
1 bag tortilla chips
10 oz. sharp cheddar cheese, shredded
1 (8 oz.) pitted ripe olives
1 med. chopped onion

Blend soups and sour cream. Mix with sliced olives, chilies and onions. Spread small amount of sauce on bottom of 2 1/2 quart casserole dish. Arrange layers of tortilla chips, followed by layers of chicken, sauce and cheese. Repeat if necessary. Top with cheese cover with foil and bake in 350 degree oven for 45 minutes or until bubbly. Really yummy served with sour cream or guacamole.