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Tex-Mex Chicken Dip

January 12 2017 – Danita Troyer

  • 1 Can Cream of Mushroom Soup
  • 1 Can Cream of Chicken Soup
  • 2 Jars Salsa
  • Cheddar Cheese, shredded
  • Pepper Jack Cheese
  • 4 Chicken Breasts, boiled and shredded
  • Tortilla chips
  • Jalapeno Pepper (optional)

Mix soup and salsa. In 9x11 pan, layer soup and salsa, sauce, chips, chicken and cheeses. Repeat layers. Bake at 350° for 30-40 minutes until cheese bubbles. Serve with tortilla chips and jalapeno peppers on the side.

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