Friday, February 1, 2008

Mexican Chicken Dip

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 ยบ for 45 minutes.

Serve with tortilla chips.
Yield: 18 to 20 (1/2 cup) servings

2 comments:

Lydia said...

yum...we're staying home. I am making HOT wings (I grill them then cover them in sauce YUMM) and burgers.

rebekca said...

Why does that dip have to be Mexican???

I KID.

it does sound good. ;)