Chicken Nachos from Campbell's Kitchen

Ingredients

• 10.8 ounce campbell's® condensed cheddar cheese soup canned
• 12.5 ounce premium chicken breast in water white chunk drained swanson® canned
• 6 servings green onion sliced
• 6 servings olives pitted ripe sliced
• 0.5 cup chunky salsa pace®
• 6 servings tomatoes chopped
• 10 ounce tortilla chips 

Equipment

• sauce pan

Directions

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 the tomato, onion and olives.