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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
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This is adapted from a co-workers recipe that she brought to a potluck. It is very good plain, on lettuce, in a sandwich...as a chip dip...on a tostada...on saltine crackers....on toast...etc. I can't handle hot food and this has just the right amount of spice from the chilies. The veg-all may seem strange but it's very good in it. Ingredients:
2 lbs cooked boneless skinless chicken breasts, shredded |
4 ounces mild canned diced green chiles, drained |
4 ounces canned jalapeno peppers, diced and drained |
11 ounces canned corn niblets, drained |
15 ounces veg-all, drained |
1/2 cup best foods mayonnaise |
1/2 cup sour cream |
garlic salt, to taste |
black pepper, to taste |
Directions:
1. Mix all ingredients together.
2. Serve as a salad, dip or spread.
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