Jalapeño Chicken Dip

This recipe can be found in the following cookbook:


Just Divine

Who: St. John Vianney Women’s Society in Sherman
Cost: $15, including shipping
soft-backed, comb-bound
Pages of recipes:
Send checks to: Janet Kalb, 121 Crown Point, Sherman, IL 62684 or call 217-741-7129

Jalapeño Chicken Dip

Course Appetizer


  • 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


  • 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.