Prep: 10 minutes
Makes: 6 servings
Cook: 5 minutes
1/2 cup Pace Picante Sauce
1 can (10 3/4 ounces) Campbell's Condensed Cheddar Cheese Soup
2 cans (4.5 ounces each) Swanson Premium Chunk Chicken Breast in Water, drained
1 bag (about 10 ounces) tortilla chips
Chopped tomato
Sliced green onion
Sliced pitted ripe olives
Heat the picante sauce, soup and chicken in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring often.
Place the chips on a platter. Spoon the chicken mixture over the chips. Top with the tomato, onion and olives.
These sound so good right about now. I am starving. I think I have all the ingredients except the cheese soup and chips
ReplyDeleteI love me some chicken nachos!!
ReplyDeleteActually had some last weekend with the leftover chicken from quesadillas the previous night.
I left it here so I didn't mess up your giveaway numbering! my name is Katie from Halfcrazymommie.blogspot.com
ReplyDeleteI just wanted to tell you that I nominated you for the Sunshine Blog Award!
Sure wish I had seen this recipe before today because I would have made these for the Super Bowl. Great recipe and thank-you for sharing!
ReplyDeleteThis sounds YUMMY! Thank you for sharing the recipe! I have something over on my blog for you:
ReplyDeletehttp://happilyblended.com/2010/02/awards-awards-sunshine-bodacious-blogger/