Chicken Nachos

By Kathy Johnson

Ingredients

• 1/2 cup Pace® Chunky Salsa
• 1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
• 1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
• 1 bag (about 10 ounces) tortilla chips
• Chopped tomato
• Sliced green onion
• Sliced pitted ripe olives

Preparation

Step 1

1.Heat the salsa, soup and chicken in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring often.
2.Spoon the chicken mixture over the chips. Top with the tomato, onion and olives.