Chicken Nachos

• 12 cup Pace Picante Sauce
• 1 (10 3/4 ounce) cancampbell's condensed cheddar cheese soup
• 2 (4 1/2 ounce) cansswanson premium white chunk chicken breasts, in water, drained
• 1 (10 ounce) bag tortilla chips
• chopped tomato
• sliced green onion
• sliced pitted ripe olives

1. Heat the picante sauce, soup and chicken in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring often.
2. Place the chips on a platter.
3. Spoon the chicken mixture over the chips.
4. Top with the tomato, onion and olives.

picante sauce, cancampbells condensed, chicken breasts, tortilla chips, tomato, green onion, olives

Taken from www.food.com/recipe/chicken-nachos-410309 (may not work)