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Friday, January 28, 2011

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

1 bag (about 10 ounces) tortilla chips

Chopped tomato

Sliced green onion

Sliced pitted ripe olive

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

Recipe Source: pace


  1. That looks super yummy...I think my husband would especially like it.

    Thanks for stopping by my blog!

  2. I'll have to get my husband to try this out! He loves Nachos- but I'm not a beef eater- so this way we can both have Nachos!


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