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Prep Time: 10 Minutes Cook Time: 9 Minutes |
Ready In: 19 Minutes Servings: 10 |
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You won't have any leftovers when you take this to your next football party. I make a small bowl of it without onions and green peppers for my husband and I and add them to the rest of it, for everyone else. I double the recipe, put our portion in one of those teeny crockpots and the rest of it in the bigger one. It works! This is from HyVee cookbook, submitted by Connie Visek and Sandra Long. Thanks Connie and Sandra! Ingredients:
1 (20 ounce) can chopped chicken breasts |
1 (10 1/2 ounce) can cream of chicken soup |
1 clove garlic, pressed |
3/4 cup velveeta cheese, cubed |
8 ounces cream cheese, cubed |
1 small onion, diced |
1/2 green bell pepper, diced |
1 (4 ounce) can jalapeno peppers |
8 ounces sour cream |
tortilla chips |
Directions:
1. Drain water from canned chicken.
2. Place all ingredients into a microwave-safe bowl.
3. cover and microwave on high for 3 minutes.
4. Stir.
5. Microwave on high 3 additional minutes.
6. Stir again.
7. Alternate this process until it becomes a thick cram.
8. Keep warm in a crockpot.
9. Serve with chips.
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