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2 cans cream of chicken soup (do not dilute)
2 pounds boneless, skinless chicken breasts, cut into one inch pieces
16 oz of sour cream
1 large onion, chopped
8 oz can chopped green chilies
Pepper Jack cheese ½ pound (2 cups)
1 cup of your favorite salsa Mexican
½ pound cheddar cheese, grated (2 cups)
Preheat oven to 350 degrees. 9×13 inch baking dish with oil.
Heat a large nonstick skillet and coat the bottom with olive oil. Saute the onion and chicken until the chicken is cooked and slightly brown. Remove from heat. In a large bowl combine the soup, canned cream, chopped green chili and salsa.
Pick up the pot: half of the mixture layer, even the chicken and onion in prepared pan. Pour half of soup mixture over. Jack Sprinkle cheese over all. Then continue with another layer of remaining chicken, then soup, and finally the cheddar.
Bake for 30-40 minutes until bubbly and golden. Let stand for 5-10 minutes.