1/2 c. milk
1 can cream of chicken soup
1 can cream of mushroom soup
2 Tbsp. chopped onion
1 c. sour cream
1 (4 oz.) can chopped ripe olives
1 (4 oz.) can chopped green chilies
1/2 tsp. garlic salt
taco chips
4 c. chopped (large pieces), cooked and boned chicken
1/2 lb. Monterey Jack cheese, shredded

Combine milk, chicken soup, mushroom soup, onion, sour cream, olives, chilies and garlic salt in large mixing bowl. Break taco chips into bite size pieces and cover bottom of casserole dish. Layer with chicken and soup mixture and cheese, starting with chips; repeat. Bake until bubbly for 45 minutes at 350°.