Chicken Mexican Casserole

Ingredients

2-3 chicken breasts cut into bite sized pieces [I used 2 large breasts for my casserole]

2 cans rotel tomatoes

1 can cream of mushroom soup

6-7 medium sized tortilla's torn into bite sized pieces

2 cups cheddar cheese shredded

1 small can black olives sliced

1 medium yellow onion chopped

Instructions

Mix chicken, rotel tomatoes, cream of mushroom soup, torn tortillas, cheddar cheese, olives and yellow onion in a large bowl. Stir to mix all ingredients.

Preheat your oven to 350° and spray the bottom of a 9x13 casserole dish with cooking spray.

Pour all ingredients into casserole dish and cover with foil.

Bake at 350° for 50 minutes. Uncover and let cook for an additional 10 minutes.