| Preparation Time: | 15 minutes |
| Actual Cooking Time: | 20 minutes |
| 3 tablespoons butter | 1 large sweet onion, chopped |
| 2 chile poblano chile peppers, seeded & diced | 3 garlic cloves |
| 8 skinned chicken breasts, cut into bite-sized pieces | 1 teaspoon salt |
| 1/2 teaspoon pepper | 10 3/4 ounces cream of chicken and mushroom soup, undiluted |
| 8 ounces sour cream | 8 ounces shredded Sharp Cheddar cheese |
| 1. | Melt butter in a Dutch oven. |
| 2. | Add onion, chili pepper, and garlic. |
| 3. | Saute 5 mins. |
| 4. | Add chicken, salt, pepper. |
| 5. | Cook, stiring often, 8-10 minutes or until chicken is done. |
| 6. | Stir in soup and sour cream until smooth. |
| 7. | Add cheese and cook 7-8 min or until cheese is melted. |
| 8. | Serve over Cornbread Waffles. |
Best when served over Cornbread Wafffles.
Submitted by:
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jerparks@granite.polylith.com | |
| To my home page | J.Parks@Motorola.com |