HOT CHICKEN NACHO DIP

1 lb chicken (1/2 inch cubes)
1 lb mushroom (sliced)
2 large tomatoes (diced)
2 cups lettuce (shredded)
1 can black olives (sliced)
1/2 cup green onion (diced)
1 cup mozzarella cheese (shredded)
1 cup colby-monterey jack cheese (shredded)
1 pint sour cream
dale sauce marinade (or other soy based marinade)
Change Measurements: US | Metric

Directions:
Prep Time: 15 mins

Total Time: 55 mins
1 Preheat oven to 350 Degrees. Marinate chicken in Dale Sauce or other marinade for at least one hour in fridge.
2 Drain.
3 Fry until cooked in hot skillet.
4 Transfer to a bowl and toss with all of the sour cream.
5 Place in a 9X13 pan or other casserole pan and top with black olives, top with mushrooms.
6 Top this with both cheeses.
7 Bake 30 minutes at 350 Degrees or until cheese is melted and slightly browned.
8 Top with tomatoes, lettuce, and green onions and serve immediately with thick tortilla chips.