Chicken Enchilaada Casserole

Course : Chicken
Serves: 4
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2 medium cooked chickens -- cut up and boned
1 can cream of mushroom soup
1 can chicken soup
1 package corn taco shells -- (12)
1 can ripe olives
1 can green chiles -- chopped
6 medium green onions -- cut in small pieces
1 Cup cheddar cheese -- grated (lots)
1 teaspoon salt and pepper to taste

Preparation / Directions:

Break taco shells in quarters--layer bottom of oiled casserole. Arrange layer of chicken, olives, chiles, onions and cheese. Repeat. Mix soups and pour over top. Let soak thru. (Optional: thin soups with chicken stock.) Top with more cheese. Bake 45 minutes at 350 degrees.

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