Nacho Chicken Casserole

From a January/February 2007 issue of Pillsbury's "Casseroles & Slow Cooker".

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 4  cups  diced  cooked chicken (1/4 to 1/2 inch)
• 1 (15 ounce) can pinto beans, drained, rinsed
• 1⁄2 cup chunky salsa
• 1 (10 3/4ounce) can  condensed  nacho cheese soup
• 1 1⁄2 cups  shredded cheddar cheese (6 Oz)
• 1  cup  shredded lettuce
• 1  meidum tomatoes, chopped
• 1 (2 1/4ounce) can sliced ripe olives, drained, if desired

Directions

1. Heat oven to 375°F
2. In large bowl, mix chicken, beans, salsa and soup.
3. Spoon evenly into ungreased 8-inch square (2-Quart) glass baking dish.
4. Sprinkle with cheese.
5. Cover dish with foil.
6. Bake 30 to 40 minutes.
7. Uncover dish; bake 5 to 8 minutes longer or until edges are bubbly.
8. Top with lettuce, tomato and olives.