Chicken Tortilla Casserole

Alice Sugihara Nozawa, Class of 1947

• 6 chicken breasts, baked
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 3/4 cup milk
• 2 cans green chili salsa (or 1 large)
• 12 corn tortillas
• 1/2 cup pitted ripe olives
• 1 lb grated Longhorn cheese

Prepare 24 hours ahead. Put layer of tortillas, cut in 1-inch strips, then layer of chicken cut in chunks. Put half of mixture of soups, milk, salsa, olives, then half of cheese. Repeat once. Bake 3/4 hour at 350 degrees until bubbling.

Yield: 8-10 servings