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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From local newspaper. Recipe from Mary Meyer Ingredients:
1 lb boneless chicken |
5 cups milk |
1 (2 2/3 g) package country gravy mix |
1 small onion, chopped |
1 cup celery, chopped |
1 tablespoon garlic, minced |
1 tablespoon oil |
3 cups chicken broth |
32 ounces shredded hash browns |
1 lb velveeta cheese, cubed |
1 (14 ounce) can ro-tel tomatoes and green chilies or 2 cups salsa |
1 cup cheese |
Directions:
1. Cook and shred chicken setting aside.
2. Mix 2 cups of milk and the gravy mix together and set that aside.
3. In large pan, saute onion, celery and garlic in one tablespoon of oil.
4. Add chicken, broth and hash browns, heating through until hush browns are no longer frozen.
5. Add the set-aside gravy and continue to heat through.
6. Add salsa or Ro-Tel, Velveeta cheese and 3 cups of milk.
7. Continue to heat and blend until cheese is melted and soap is heated completely.
8. Serve with tortilla chips.
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