Ingredients
1/2 cup Pace® Picante Sauce
1 can (10 3/4 ounces) Campbell’s® Condensed Cheddar Cheese Soup
2 cans (4.5 ounces each) 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
Heat the picante sauce, soup and chicken in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring often.
Place the chips on a platter. Spoon the chicken mixture over the chips. Top with the tomato, onion and olives.
