4 whole chicken breasts
7 oz. bag corn tortilla chips
1 onion, grated
1 can cream of mushroom soup, undiluted
1 can cream of chicken soup, undiluted
1 c. sour cream
7 oz. can green chili salsa
1/2 tsp. garlic salt
1/2 lb. sharp cheddar cheese, grated
1/2 lb. Jack cheese, grated
1 c. ripe olives, sliced

Wrap chicken breasts in aluminum foil. Bake in 400 degree oven for 1 hour or until chicken is tender. Open foil; cool. Debone chicken; cut into large bite size pieces. Combine onion, soups, sour cream, chili salsa and garlic salt; stir until blended. Butter a large shallow baking dish 9 x 13 inches. Place a layer of tortilla chips on bottom and a layer of chicken on top. Spoon salsa soup mixture over chicken; sprinkle with half the olives and cheese. Repeat layers, ending with a layer of cheese. Cover with foil. Refrigerate overnight. Bake in 350 degree oven 1 hour until bubbly. Makes 10 to 12 servings.