Nacho Chicken Casserole

• 4 cups diced cooked chicken (1/4 to 1/2 inch)
• 1 (15 ounce) can pinto beans, drained, rinsed
• 12 cup chunky salsa
• 1 (10 3/4 ounce) cancondensed nacho cheese soup
• 1 12 cups shredded cheddar cheese (6 Oz)
• 1 cup shredded lettuce
• 1 meidum tomatoes, chopped
• 1 (2 1/4 ounce) can sliced ripe olives, drained, if desired

1. Heat oven to 375F
2. In large bowl, mix chicken, beans, salsa and soup.
3. Spoon evenly into ungreased 8-inch square (2-Quart) glass baking dish.
4. Sprinkle with cheese.
5. Cover dish with foil.
6. Bake 30 to 40 minutes.
7. Uncover dish; bake 5 to 8 minutes longer or until edges are bubbly.
8. Top with lettuce, tomato and olives.

chicken, pinto beans, chunky salsa, cheese soup, cheddar cheese, shredded lettuce, tomatoes, olives

Taken from www.food.com/recipe/nacho-chicken-casserole-289346 (may not work)