Mexican Chicken Casserole

Preheat oven to 350 degrees

1 chicken (pieces) remove skin
2 cans cream of mushroom soup
1 can (15oz) tomatoes with green chilies
2 cups grated cheddar cheese
1 bag corn tortilla chips (crumbled)
1 small can sliced black olives

Boil chicken until meat separates easily from the bone. (2-3 hours) Discard bone and any remaining skin. (unless you have cats like I do! :o) Shred meat (with hands). In large bowl mix canned tomatoes, soup and olives. In a buttered 9 x 13 baking dish, layer 1/3 tortilla chips, 1/3 shredded chicken, 1/3 cheese and 1/3 soup mixture. Repeat layers until gone. Sprinkle crushed chips and cheese on top. Bake 1 hour. Serve with chopped tomatoes and shredded lettuce.