chicken nachos

INGREDIENTS

1/2  cup Pace® Chunky Salsa
1  10 3/4 ounce can Campbell's® Condensed Cheddar Cheese Soup
1  12 1/2 ounce can Swanson® Premium White Chunk Chicken Breast in Water, drained
1  10  ounce bag tortilla chips 
Chopped tomato 
Sliced green onion 
Sliced pitted ripe olive

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.