Chicken Tortilla Casserole

1. 1

   Place chicken breasts on a large micro-safe platter, placing meatier parts toward outer edge of platter.

2. 2

   Cover with plastic wrap and micro-cook 6 to 8 minutes per pound, turning pieces over midway through cooking.

3. 3

   If juices run clear when chicken is pierced with a fork, chicken is cooked.

4. 4

   Cover with plastic wrap and let stand 5 minutes.

5. 5

   When cool, remove skin and chunk chicken, saving broth.

6. 6

   Place 1/4 cup reserved broth in a 9 x 13-inch micro-safe shallow casserole.

7. 7

   Layer tortillas over broth and scatter chicken chunks over tortillas.

8. 8

   Combine the soups, half and half, onion, salsa, drained olives and 1/2 cup of the grated Cheddar.

9. 9

   Spread over chicken layer and micro-cook, covered with plastic wrap, on High power 12 to 14 minutes or until bubbly and hot.

10. 10

    Sprinkle with remaining cheese; cover with plastic wrap and let stand 3 to 5 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.