Campbell's No-Guilt Chicken Pot Pie
INGREDIENTS:
10 3/4 oz can of Campbell's
New Cheddar Cheese Soup
1/2 c Salsa
Bag (10 oz) Tortilla Chips
Chopped Tomato
Sliced Green Onions
Sliced Vlasic or Early
California Pitted Ripe Olive
Chopped Green or Sweet Red
Pepper
10 3/4 oz can of Campbell's
New Cheddar Cheese Soup
1/2 c Salsa
Bag (10 oz) Tortilla Chips
Chopped Tomato
Sliced Green Onions
Sliced Vlasic or Early
California Pitted Ripe Olive
Chopped Green or Sweet Red
Pepper
1) In 1 1/2 qt saucepan, combine soup and salsa. Over low heat, heat through stirring often.
2) Serve over tortilla chips. Top with tomato, green onions, olives and pepper.
TIP: If desired, warm chips in microwave. Divide tortilla chips between 2 microwave-safe plates. Microwave 1 plate at a time, uncovered, on high for 45 seconds.
2) Serve over tortilla chips. Top with tomato, green onions, olives and pepper.
TIP: If desired, warm chips in microwave. Divide tortilla chips between 2 microwave-safe plates. Microwave 1 plate at a time, uncovered, on high for 45 seconds.