Chicken Tortilla Casserole

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

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

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

Cover with plastic wrap and let stand 5 minutes.

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

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

Layer tortillas over broth and scatter chicken chunks over tortillas.

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

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

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