Hall'S Chicken Salsa

• 1/2 chicken breast per person, in bite size chunks
• 8 oz. fresh mushrooms, sliced
• 1 can Campbell's mushroom soup
• 8 oz. sour cream
• 1 c. old El Paso thick and chunky salsa
• 4 oz. Monterey Jack cheese, grated
• 4 oz. Cheddar cheese, grated
• 2 Tbsp. olive oil
• 1/2 can black olives, pitted and sliced
• 2 scallions, chopped

1. Heat oven to 350u0b0.
2. Stir-fry chicken chunks in large frying pan with 2 tablespoons olive oil.
3. After 2 minutes, add mushrooms and fry 2 more minutes.
4. Add soup, sour cream and salsa.
5. Blend.
6. Place mixture in casserole dish.
7. Bake, uncovered, 30 minutes.
8. Sprinkle cheese on last 5 minutes to melt.
9. Garnish top with black olives and chopped scallions.
10. Serve over steamed rice or cooked noodles. Serves 4 to 6.

chicken, fresh mushrooms, campbells mushroom soup, sour cream, chunky salsa, cheese, cheddar cheese, olive oil, black olives, scallions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1002917 (may not work)