3 cups chopped, cooked chicken
1 (10-ounce) can of cream-of-mushroom or cream-of- chicken soup
1 (4-ounce) can chopped green chilies
1⁄2 (6-ounce) can chopped black olives (optional)
1 cup shredded sharp cheddar cheese
1⁄2 (12-ounce) package tortilla chips, crushed
Combine all ingredients and pour in 8-by-8-inch baking dish. Bake for 30 minutes at 350 degrees until heated through. Serve with salsa.
This salad/dessert completes the meal, and is best made early in the day.
1 (16-ounce) can whole cranberry sauce
1 (14-ounce) can sweetened condensed milk
1⁄4 cup lemon juice
1 (20-ounce) can crushed pineapple, drained
3⁄4 cup chopped nuts (optional)
8 ounces whipped topping
Combine cranberries, milk, lemon juice, pineapple and nuts. Fold in whipped topping. Pour into 9-by-13-inch dish. Freeze until firm. Remove from freezer about five minutes before serving.
Send your comments to: Peggy Goodrich, Food For Thought, P.O. Box 1192, Enid, OK 73702.