Tex-Mex Chicken Dip
- 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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