Chicken Nachos from Campbell’s Kitchen

Ingredients

• 1/2 cup Pace Chunky Salsa
• 1 (10.75 ounce) can Campbell’s Condensed Cheddar Cheese Soup
• 1 (12.5 ounce) can Swanson Premium White Chunk Chicken Breast in Water, drained
• 1 (10 ounce) bag tortilla chips
• Chopped tomato
• Sliced green onion
• Sliced pitted ripe olives

Directions

Heat the salsa, soup and chicken in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring often.

Spoon the chicken mixture over the chips. Top with the tomato, onion and olives.