Recipe by Vivian Herren
"We hadn't been shopping and had surprise company. I just threw together leftovers and created this magnificent dip. Now I fix it whenever family or company stops by! Serve with toast, chips or toasted tortillas. Diced chicken breast may be used in place of canned chicken, and black olives may be added. I've also used this as a casserole by mixing in cooked noodles."
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1 (2 pound) loaf
processed cheese, cubed
1 (15 ounce) can
2 (10 ounce) cans
diced tomatoes with green chile peppers
2 (10 ounce) cans
chunk chicken, drained and flaked
There are some recipes where canned chicken works great but this isn't one of them. Also, be sure to drain the tomatoes well, using a strainer b/c my "dip" was really runny. This is okay but IF I make this again, I will boil 2 chicken breasts, shred it, drain the tomtatoes REALLY well, mix and bake in the oven until the cheese has melted, stirring occassionally. This recipe has hope but it just needs some tweeking. I may try this again and see if there is texture and taste improvement.
* Percent Daily Values are based on a 2,000 calorie diet.
Green Chile Pepper and Tomato Chicken Dip
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 61
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