12.5 oz premium chicken breast in water white chunk flaked drained canned
16 oz cream cheese softened
10.8 oz cream of chicken soup canned
1 tablespoon pickled jalapeño pepper juice from jar
0.3 cup pickled jalapeño peppers jarred sliced coarsely chopped
1 scoops tortilla chips
Equipment
bowl
oven
baking pan
hand mixer
Directions
Preheat oven to 35
Place cream cheese and soup in a large bowl; beat at medium speed with an electric mixer until smooth and fluffy. Stir in chicken, pickled sliced jalapeo peppers, and pickled jalapeo pepper juice from jar. Spoon into a lightly greased 8-inch baking dish.
Bake 25 to 30 minutes or until top is browned and bubbly.
