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Hot Chicken DipAdded On: Tuesday, June 26, 2007
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Rated by 3 users
- Shelf-life: 1 week
- Cooking time: 25 minutes
- Servings: 48
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Ingredients2 (10 ounce) cans chunk chicken
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 (8 ounce) package cream cheese
2 (10.75 ounce) cans condensed cream of chicken soupProcedureIn a medium saucepan over medium heat, mix together the chicken, diced tomatoes with green chile peppers, cream cheese and cream of chicken soup. Cook 20 minutes, stirring frequently, until the dip begins to thicken.
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