Sandra Lee semi-homemade

Ingredients

• No-stick cooking spray, Pam®

• 1⁄2 bag (16-ounce) yellow corn tortilla chips, slightly crushed, Mission®

• 1 bag (20-ounce) frozen fully cooked oven-roasted diced chicken breast, thawed, Tyson®

• 3 tablespoons mesquite seasoning,McCormick® Grill Mates®

• 1 jar (16-ounce) salsa, Newman’s Own®

• 1 cup light sour cream

• 1 can (4-ounce) diced green chiles, Ortega®

• 1 cup pimiento-stuffed olives, rinsed, Early California®

• 1⁄2 cup chopped fresh cilantro

• 4 cups shredded Mexican cheese blend, Kraft®

• 1 cup low-sodium chicken broth, Swanson®

Directions

1. Preheat oven to 350 degrees F. Spray a 9×13-inch baking pan with cooking spray; set aside.

2. Pour the broken chips into the baking dish; set aside. In a large bowl, thoroughly combine the chicken with the mesquite seasoning; set aside. In a medium bowl, combine the salsa and sour cream. Stir in the chiles, olives, and cilantro. Stir salsa mixture into the chicken mixture. Add 3 cups of the cheese and the chicken broth. Spoon chicken mixture over the chips in the baking dish. Sprinkle remaining cheese. Bake for 25 to 35 minutes or until bubbly.