Recipe by Campbell's Kitchen
"A cheesy chicken topping for this bed of nachos is spiked with the bold flavors of Pace®."
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Pace® Thick & Chunky Salsa
1 (10.75 ounce) can
Campbell's® Condensed Cheddar Cheese Soup
2 (4.5 ounce) cans
Swanson® Premium Chunk Chicken Breast in Water, drained
1 (10 ounce) bag
Sliced green onion
Sliced pitted ripe olives
I was happy to find this recipe again, as I used to make it all the time and then lost track of the recipe. I was surprised to see the low reviews. Every time I make this, I get rave reviews! It's a nice, easy recipe and a little different from the traditional beef nachos.
nacho cheese works much better... i also prefer ground beef or refried beans to the chicken but thats just personal opinion.
Unlike a lot of the other reviews, I really liked the cheddar cheese soup. I thought it was similar to queso. Which is a very authentic mexi flavor cheese. My entire family really liked these. I will however, add a can or two extra chicken.
This was not my liking. I would suggest using velveeta or shredded cheese & cut up a rottiserie chicken from your local deli.
This tasted fairly fake because of the type of cheese used. I might try this again using fresh cheese in a short of fondue type form.
I used fresh chicken, not canned, otherwise followed the recipe exactly. It was ok. Not a fan of the cheddar soup, like other reviewers stated I'd prefer Velveeta.
Easy recipe but would not use cheddar soup.
* Percent Daily Values are based on a 2,000 calorie diet.
Swanson(R) Chicken Nachos
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 135
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