1 chicken (3 lb.) cut up
2 cans (10 3/4 oz. each) condensed cream of mushroom soup
1 can (15 oz.) tomatoes with green chilies
2 c. (1/2 lb.) grated Cheddar cheese
12 oz. tortilla chips or 1 pkg. (1 doz.) corn tortillas, torn into 2 inch pieces)
Sliced black olives, chopped tomato & shredded lettuce

1. Place chicken in a Dutch oven with enough water to cover. Cover tightly with lid and simmer 40 minutes, until meat falls from bone. Remove chicken; let cool. Discard skin and bone; shred meat.

2. In a large bowl, mix soup concentrates and tomatoes.

3. Preheat oven to 350 degrees. In a buttered 13 x 9 x 2 inch baking dish, layer a third of the tortilla chips, a third of the cooked chicken, a third of the grated cheese and a third of the soup mixture. Repeat layers, reserving a little cheese and chips for the top. Bake 1 hour, until hot and bubbly. Serve with olives, tomatoes and lettuce.