Mexican Chicken Casserole

Another cream of soup recipe. But this is so easy and yummy I just had to post it. I changed the recipe a bit to make a little spicy.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1 (10 3/4ounce) can  cream of chicken soup
• 1 (10 3/4ounce) can  cheddar cheese soup
• 1 (10 3/4ounce) can  cream of mushroom soup
• 1 (10 3/4ounce) can rotel
• 4  cups  chopped  cooked chicken
• 2  cups  shredded cheddar cheese
• 6 -8  flour tortillas
• 1 (6 ounce) can  olives (optional)
• 2  jalapenos, sliced (optional)
• 1  cup sour cream, for garnish
• 1  cup  shredded iceberg lettuce, for garnish

Directions

1. Preheat oven to 350 degrees.
2. Spray a 13 x 9 inch pan with cooking spray.
3. In a large bowl, stir togetherthe 3 kinds of soup and the Rotel.
4. Stir in the chicken.
5. Layer the tortillas and the chicken mixture in the pan, beginning and ending with tortillas.
6. Sprinkle the cheese on top.
7. Top with olives and the sliced jalapenos.
8. Bake for 30 minutes.
9. Use sour cream and lettuce for garnish.