This recipe can be found in the following cookbook:
Just Divine
Who: St. John Vianney Women’s Society in Sherman
Cost: $15, including shipping
Details: soft-backed, comb-bound
Pages of recipes: 180
Send checks to: Janet Kalb, 121 Crown Point, Sherman, IL 62684 or call 217-741-7129
Jalapeño Chicken Dip
Ingredients
- 3-4 Chicken breasts seasoned, cooked and shredded
- 3 (8-oz.) pkgs. Cream cheese softened
- 3 cans cream of chicken soup
- 1 (12-oz.) jar Jalapeños undrained
Instructions
- Mix together all ingredients into a saucepan until cheese is melted. Transfer to a crock pot and keep on warm. Serve with tortilla chips or corn chips.
