Ingredients Jump to Instructions ↓

  1. 1/2 cup Pace® Picante Sauce

  2. 1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup

  3. 2 cans (4 1/2 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained

  4. 1 bag (about 10 ounces) tortilla chips Chopped tomato Sliced green onion Sliced pitted ripe olives

Instructions Jump to Ingredients ↑

  1. Directions 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. Serving Suggestion: Serve with a tossed salad with chopped cucumbers and red wine vinaigrette. For dessert serve a store-bought refrigerated flan.


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