1 can (10 1/2 oz.) cream of mushroom soup
1 garlic clove, crushed
3/4 c. chopped Spanish olives
2 c. cooked cut-up chicken
1/2 c. chopped salted peanuts
3/4 c. crushed potato chips
1/4 c. chopped salted peanuts

Heat soup and garlic to boiling. Mix olives, chicken, and 1/2 cup chopped salted peanuts in a 1-2 quart casserole dish. Add soup mixture. Blend well. Top with crushed potato chips and 1/4 cup chopped salted peanuts. Bake 20 minutes at 350 degrees.