1 (16 oz.) pkg. frozen whole kernel corn
2 (15 oz.) cans chili with beans
2 pkgs. refrigerated roasted chicken drumsticks
1 (3.2 oz.) can pitted ripe olives, coarsely chopped
Grated cheese, optional

1. Into 12 inch skillet, separate corn into kernels; stir in chili with beans. Over medium heat, heat chili mixture to boiling, stirring occasionally.

2. Arrange chicken on top of chili mixture. Reduce heat to medium-low, cover and simmer 10 minutes. Sprinkle olives on top of chicken; cover and continue cooking 10 minutes longer or until chicken is heated through. Sprinkle cheese on top before serving.