Mexican Chicken Casserole

from: Judd Terrell

Ingredients
5-6 chicken breasts (or a family-sized pack for Matt =P)
1 can cream of chicken soup
1 can cream of mushroom soup
1 small can sliced black olives
1 medium white onion, chopped
1 can Ro-tel style tomatoes (tomatoes w/ green chiles)
1 bag Nacho Cheese Doritos, crushed
2 C grated cheddar or Mexican style cheese

Directions
Boil chicken breasts until done (at least 1 hour) and de-bone and tear into strips. Mix in large bowl with soups. Add onions and olives. In a 9 x 13 casserole dish, layer the bottom with half the crushed Doritos, followed by half the chicken mixture. Repeat with Doritos and the rest of the chicken mixture. Bake for 30 minutes at 350 degrees. Remove, layer top with cheese and bake again until cheese is melted and golden.