Monday, December 3, 2012

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.
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)
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"


Ashley said...

I love that meal. Sounds so good. Will have to make it soon. Hope your feeling better. Miss ya

Pam said...

I have heard about this meal, and I have wanted the recipe... thanks so much. How are you guys feeling now? Did the painting get finished? How does it look.
I have been thinking of you and praying for you guys.

Love you,


living from glory to glory said...

Hello sweet friend, Yes this soup is amazing! I love it when you make it, it btings me happy memories when the kids were younger. I would like to do a post bringing this post up with your recipe.
We can do it!!!
Love ya

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