INGREDIENTS:
4 cups diced cooked chicken
1 15ounce can pinto beans drained and rinsed
1/2 cup salsa
1 can condensed nacho cheese soup
1 1/2 cups cheddar cheese
1 cup shredded lettuce
1 medium tomato chopped
1 can sliced ripe olives, drained (optional)
1. Heat oven to 375. In large bowl mix chicken, beans, salsa and soup. Spoon evenly into ungreased 8 inch square (2 quart) glass baking dish. Sprinkle with cheese.
2. Cover with foil and Bake for 30-40 minutes. Uncover and bake 5-8 minutes longer. Top with lettuce, tomato and olives.
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