4 cans cream of chicken soup, undiluted
1 lb. mild Mexican Velveeta cheese
1 can Ro-Tel or El Paso brand diced green chilies
4 - 6 chicken breast halves, cooked and shredded
1 pt. Half & Half
2 c. milk
Boil and debone chicken breasts. Combine all ingredients. Heat over low heat stirring frequently to well heated and cheese is melted. Serve with tortilla chips(bite size or strips are best).
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3 comments:
Sis Smith, this was SOOO good! Going to make this real soon. Love you.
This was wonderful........I will make this. SO GOOD!!!
This was soo good. I used this recipe with Mexican cornbread last night at home for a Christmas party. Everyone raved about it.
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