Hot Chicken Nacho Dip (You Won'T Want To Share!!) - cooking recipe

Ingredients

1 lb chicken (1/2 inch cubes)
1 lb mushroom (sliced)
2 large tomatoes (diced)
2 cups lettuce (shredded)
1 can black olives (sliced)
1/2 cup green onion (diced)
1 cup mozzarella cheese (shredded)
1 cup colby-monterey jack cheese (shredded)
1 pint sour cream
dale sauce marinade (or other soy based marinade)

Preparation

Preheat oven to 350 Degrees. Marinate chicken in Dale Sauce or other marinade for at least one hour in fridge.
Drain.
Fry until cooked in hot skillet.
Transfer to a bowl and toss with all of the sour cream.
Place in a 9X13 pan or other casserole pan and top with black olives, top with mushrooms.
Top this with both cheeses.
Bake 30 minutes at 350 Degrees or until cheese is melted and slightly browned.
Top with tomatoes, lettuce, and green onions and serve immediately with thick tortilla chips.
This could be the best nacho dip in the world!