So, as we were snacking on the leftovers from it, I thought the base, with some changes, might make a great soup. Sure enough, it did!
Here’s what I came up with.
1/2 lb Light Velveeta Cheese, cubed
1 pack Perdue Short Cuts Southwestern Chicken (any chicken would work, but this gave it a nice spice)…about 1/2 lb chicken
1 14oz can Cream of Chicken Soup
2 14oz cans Original Rotel, undrained
1 medium onion, diced small
1 14 oz can chicken broth
1 4oz can mushrooms, undrained
This might be my shortest directions section ever…dump it all in a Crock Pot and cook on low 2-3 hours, stirring every once in awhile.
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