Chicken Mexican Casserole

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What's better than a mexican casserole for dinner?  Nothing!  

You know what's even more exciting for me than a yummy mexican casserole? It's the fact that this is a family recipe that my mom sent to me.  I knew she had been making it for years but just hadn't gotten around to trying it since we live thousands of miles apart.  

Ok, I'm a dork.  

In the middle of my post I had to Google it and our cities are actually 833 miles apart.  It really does seem like thousands since I don't get to see her as often as I would like.  

Thank you mom, and thank you family for making this dish!  It is a definite keeper and will be oun our mexican food rotation for sure!

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

Directions 
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.  

Serve and enjoy! 

    
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