This is a very basic chicken casserole. My recipe was inspired by this one that I found on Pinterest. I made it last night because I had all the ingredients on hand and it was too hot for a trip to the store with a tired toddler. It would be great served with sour cream and salsa on top with a Mexican-themed meal. I had some fresh local sweet corn and okra to make so that is what we had with it. It's a great, tasty little casserole.
It calls for 3 cups of cooked chicken, and I had two large boneless skinless breasts in the freezer, so I cooked those and shredded them. In a pinch, or for a really fast meal, you could use canned chicken.
3 cups cooked chicken
12 corn tortillas, cut into little pieces
2 cans of cream of chicken soup
1 can or rotel
2 cups (about) shredded cheese, cheedar or mexican variety
1 can of black olives (optional)
Heat oven to 350 degrees. Mix soups, rotel, olives in a bowl. Layer 1/3 of the tortilla pieces in the bottom of a 3-qt. baking dish. Layer 1/2 of the chicken over that. Pour 1/2 the soup mixture over chicken and spread evenly. Layer another 1/3 of the tortillas. Spread remaining chicken and then soup mixture. Top with remaining tortilla pieces. Bake for 40 minutes. Sprinkle cheese on top, bake for 5-10 additional minutes to melt cheese.