1 1/2 lb. diced, cooked boneless, skinless chicken breast
1 can (11 oz) Mexicorn with red and green peppers, drained
1 can Ranch Style Beans, drained
1 C. Pace Thick-n-Chunky Salsa
2 C. crushed tortilla chips
1 c. shredded cheddar cheese
Combine all ingredients except tortilla chips in large skillet. Bring to boil, reduce heat to a simmer
Cover and cook 10 minutes, stirring occasionally
Sprinkle with cheese, cover pan to melt cheese. Serve over top of crushed tortilla chips.
Serves 4
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