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Nutrition Facts
Serving Size 1 (142g) Recipe makes 12 servings
Calories 139
Calories from Fat 61		(44%)
Amount Per Serving		%DV
	Total Fat 6.8g	10%
	Saturated Fat 2.8g	14%
	Monounsaturated Fat 2.0g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 34mg		11%
Sodium 490mg		20%
Potassium 187mg		5%
Total Carbohydrate 6.8g		2%
	Dietary Fiber 0.4g	1%
	Sugars 1.7g
Protein 12.7g		25%
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Britt O's Chicken Cheese Dip

Recipe #372438 | 1½ hours | 40 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Britt O's sweetie pie
May 17, 2009

I got this recipe at work and tweaked it for our taste. Very easy as the longest time to put this together is boiling the chicken. I just make copies of the recipe so I can have it on hand to give out. If there is any left try putting in a tortilla.

SERVES 12 (change servings and units)

Ingredients

4 cooked boneless skinless chicken breasts
1 cup diced onion
4 ounces drained green chilies
10 1/2 ounces cream of mushroom soup
10 1/2 ounces cream of chicken soup
1 cup grated colby-monterey jack cheese
1 (10 ounce) can rotel (I use Hot Rotel)
1 teaspoon garlic powder
1 teaspoon tony chachere's creole seasoning (or to taste)

Directions

1
Boil chicken breasts until they are shredding with a fork. (I really season the chicken up during this time with different seasonings so the chicken has a lot of flavor).
2
Drain chicken when done.
3
Mix with remaining ingredients.
4
Bake at 350 for 30 to 45 minutes.
5
Serve with chips and ENJOY!