Source: Campbell's Recipes

Cheesy Mexican Chicken Bean Skillet
Not sure what to do with leftover chicken or turkey?  Try this quick-cooking skillet dish featuring a kicked-up cheese sauce, pinto beans and crumbled corn chips. It's ready in just 20 minutes!
Serves: 4 servings (about 1 cup each)
Prep Time: 10 minutes
Cook Time: 10 minutes


2 cups cubed, cooked chicken or turkey
1 cup Pace® Mexican Four Cheese Salsa con Queso
1 can (about 15 ounces) pinto beans, rinsed and drained
1 cup coarsely crumbled blue corn tortilla chips

Heat the chicken, salsa con queso and beans in a 12-inch nonstick skillet over medium heat to a boil, stirring occasionally. Reduce the heat to low and cook for 5 minutes or until the chicken mixture is hot and bubbling.
Top the chicken mixture with the tortilla chips just before serving.
Alternate uses:  You can omit the crumbled tortilla chips and serve the chicken mixture as a quesadilla filling or a warm dip.
Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.