Mexican Chicken Casserole

I got this recipe years ago and have added to it over time to this masterpiece. My family votes that pretty much anything covered in cheese is a winner. Ta-dah! Still, it's pretty simple, especially if you use canned chicken(rinse well first, if you do). Mostly a can of this, a can of that and voila! Makes me laugh, though, because I SERIOUSLY doubt any good abuela made anything authentic that called for a can of Cream of Mushroom. Slap some chili's in it and call it Mexican! Call it good... Matt and I made this when we went to Hawaii once. We had a condo with a full kitchen, so to save money we packed a bunch of cans of stuff into our check in. Yeah, we're cheap. On our way home we had to convince the airport security guy that it really was just garlic salt in Matt's bag and not sand!

2 C boneless, skinless chicken breast(or 2 cans cooked chicken, rinsed well)
1/2 onion, diced
1 bag tortilla chips or Doritos {we prefer the Salsa Verde Doritos}
1 can cream of mushroom
1 can cream of chicken
1 (4 oz) can chopped green chilies
1 C sour cream
1 can corn, drained(optional)
1 C minute rice
3 C shredded cheese
2 C chicken broth
1 can olives, drained(optional)

Preheat oven to 350 degrees. Cube and cook chicken with diced onions in a medium sauce pan on medium-high heat until cooked through. Mix remaining ingredients, except olives. Grease a 9x13" pan and line with a layer of chips, slightly smashed. Sprinkle the chicken mixture, the olives, 1/2 of the cheese and 1/2 the sauce over the chips. Add another layer of chips and top with remaining sauce and cheese. Bake for 30 minutes.

Done.