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2 c. bite-size chunks of poached chicken 1/2 c. mayonnaise 2 tsp. lemon juice 1 tsp. white wine vinegar 1/2 tsp. dry mustard 1/4 tsp. garlic salt 1/4 tsp. ground cumin 1 stalk celery, finely chopped 4 green onions, thinly sliced (use part of the tops) 2 canned green chiles, seeded and chopped 1/2 c. Monterrey Jack cheese 1/2 c. shredded cheddar cheese 1 c. crushed corn chips Mix mayo, lemon juice, vinegar, mustard, garlic salt, and cumin until smooth. Lightly combine chicken, celery, onion, chiles, and cheese. Spoon into individual size baking dishes or one large one. Top with crushed corn chips. Bake at 400 degrees for 15-25 minutes or until heated through and bubbly. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |