Mexican Chicken

 

 

This meal is so simple and easy you can almost make it with your eyes closed.

My oldest son Clayton requests this meal often.

You can pour over rice, crushed up tortilla chips or a baked tater.

Enjoy!!

 

 

 

MEXICAN CHICKEN

 

1/2 a square of velvetta, cubed

1/4 cup milk

1 can cream of mushroom soup

1 can diced tomatoes

1 can diced green chilies (or about 4 fresh chilies)

1 1/2 cups cooked chicken, cut into chunks

garlic salt (California Blend with parsley)

pepper

 

 

In a large skillet, melt velvetta with milk on medium heat, stirring occasionally.

Stir in cream of mushroom soup. Add in diced tomatoes and green chilies. Mix well.

 Stir in the chicken and the garlic salt and pepper.

Cook until heated through.

 

"You can accomplish more in one hour with God, than one lifetime without him"