1 dozen tostado shells
2 cans creamed chicken soup
1 soup can of milk
1 sm. can diced green chilies
1 1/2 c. grated cheese
8 chicken breasts
1 sm. can sliced black olives

Mix soup, milk, chilies. Break up tostada shells or corn chips. Slice up green onions (use some of green tops). Cook chicken breasts. Cut up into bite size pieces.

3 layers: tostada shells or chips, chicken, soup, milk and chile, cheese, onion and olives. Bake in casserole dish at 350 degrees 45 minutes for 1 hour.