Tex-mex Chicken Dip
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Tex-Mex | 1 | Servings | |
INGREDIENTS
| 1 | Cream of mushroom soup | |
| 1 | Cream of chicken soup | |
| 2 | Jars salsa, mild med. or | |
| hot your preference | ||
| Shredded cheddar cheese | ||
| Monterey Jack cheese | ||
| shredded | ||
| 4 | Chicken breasts, boiled & | |
| shredded | ||
| Tortilla chips | ||
| Jalapeno peppers, if desired |
INSTRUCTIONS
Mix soup and salsa. In 9 x 11 inch pan layer soup and salsa, sauce, chips, chicken, and cheeses. Repeat layers. Bake at 350 degrees for 30 to 40 minutes until cheese bubbles. Serve with tortilla chips and jalapeno peppers on the side. HINT: Make sure chicken is in small piece Posted to brand-name-recipes by P&S Gruenwald <sitm@ne.infi.net> on Jan 22, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 2417
Calories From Fat: 1055
Total Fat: 119.2g
Cholesterol: 383.5mg
Sodium: 5955.6mg
Potassium: 1777.1mg
Carbohydrates: 184g
Fiber: 11.7g
Sugar: 9.2g
Protein: 153.5g