Chicken Olivia or Oliveless

Ingredients:
2 chicken breasts
1 cup sour cream
1 - 4 oz can chopped green chilies
1 can cream of chicken soup
10 large black olives, sliced (optional)
1 chopped green onion with top
1 cup grated cheese

Instructions:
Boil chicken for 15-20 minutes or until no longer pink. Let cool, then shred. Line bottom of 8x8 casserole pan with shredded chicken. Combine sour cream, soup, chilies, onion, and olives (if you dare) together. Pour mixture over chicken. Sprinkle cheese on top. Bake, covered at 350 for 1 hour. If you don't have an hour bake uncovered about 20 min. or until hot and cheese is melted. Serve over rice or wrap in warm flour tortillas.

From the Kitchen of Monica Horne