|1||pkg. PERDUE® SHORT CUTS® Carved Chicken Breast, Honey Roasted (9 oz.) or PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled Fajita Style (9 oz.)|
|1||can cream of roasted chicken soup with savory herbs (10 3/4 ounces) or any other cream soup|
|2/3||cup warm water|
|1||pkg. shredded Mexican-style cheese blend (about 2 cups), divided(8 ounces)|
|3||cups slightly crushed corn tortilla chips, divided|
|1||cup mild or medium salsa|
|1/2||cup black ripe olive slices|
|2||cups whole corn tortilla chips|
|1/2||cup sour cream|
|1/2||cup avocado slivers|
|1/2||cup diced tomato|
In large mixing bowl, combine soup and warm water. Add chicken, 1 cup cheese and 2 cups crushed tortilla chips. Mix together and place in 7 x 9 or 9 x 9-inch greased baking dish.
Spread salsa evenly over chicken mixture; top with remaining crushed tortilla chips and cheese. Bake in preheated 350°F oven 20 to 25 minutes, until hot and bubbly.
To serve, place a row of whole tortilla chips down center or around edges of casserole and garnish with remaining ingredients.