This is what I am actually making for the Super Bowl Soiree we will be attending Sunday. The recipe is from my aunt and is WAY yummy.
Mexican Chicken Dip
4 chicken breasts (or 2-10 oz. pkgs. cooked Perdue)
½ pt. sour cream (8 oz.)
1 can cream of mushroom soup
small can (4 oz.) chopped green chilies (optional)
1 small onion chopped
¾ lb. Colby cheese, shredded
¾ lb. Monterey Jack cheese with jalapeno peppers, shredded
Cook chicken and shred it when it’s cool. Mix shredded chicken with remaining ingredients. Spoon the chicken mixture into a greased 2 quart casserole dish.
Bake at 350 º for 45 minutes.
Serve with tortilla chips.
Yield: 18 to 20 (1/2 cup) servings