3 or 4 lb. chicken or 4 whole chicken breasts, Cooked and boned
1 jar Picante sauce, mild or to your taste
1 can cream of chicken soup undiluted
1/2 c. sour cream
2 c. (8 oz.) shredded Monterey jack or cheddar cheese
1 sm. pkg nacho chips (Not nacho cheese flavored)

Mix soup, sour cream and 2 tablespoons Picante sauce. In 2 quart casserole, place layer of chicken, layer of soup mixture, layer of chips, layer of cheese, Repeat layers until all are used up. Bake at 350 degrees for 20 to 30 minutes until it bubbles. Garnish with more Picante sauce if desired. You can add an additional layer of sliced black olives if desired.