Chicken Nachos


1/2 cup Pace® Chunky Salsa
1 can (10 3/4 ounces) Campbell’s® Condensed Cheddar Cheese Soup
1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
10 ounces (about 1 bag) tortilla chips
1/4 cup diced tomato
1/4 cup sliced green onions (scallions)
1/4 cup sliced pitted black olives


  1. Heat the salsa, soup and chicken in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring often.
  2. Spoon the chicken mixture over the chips. Top with tomato, green onion and black olives.