Hall'S Chicken Salsa - cooking recipe

Ingredients

1/2 chicken breast per person, in bite size chunks
8 oz. fresh mushrooms, sliced
1 can Campbell's mushroom soup
8 oz. sour cream
1 c. old El Paso thick and chunky salsa
4 oz. Monterey Jack cheese, grated
4 oz. Cheddar cheese, grated
2 Tbsp. olive oil
1/2 can black olives, pitted and sliced
2 scallions, chopped

Preparation

Heat oven to 350\u00b0.
Stir-fry chicken chunks in large frying pan with 2 tablespoons olive oil.
After 2 minutes, add mushrooms and fry 2 more minutes.
Add soup, sour cream and salsa.
Blend.
Place mixture in casserole dish.
Bake, uncovered, 30 minutes.
Sprinkle cheese on last 5 minutes to melt.
Garnish top with black olives and chopped scallions.
Serve over steamed rice or cooked noodles. Serves 4 to 6.