1 Tbsp. margarine or butter
1 can condensed cream of chicken soup
1 can condensed cream of celery soup
2 small cans chopped green chilis
4 boneless chicken breasts, cooked
1 16oz. container sour cream
1/2 to 1 c. cheddar cheese, shredded
Chop onion. In a skillet, heat margarine or butter over medium heat. Sauté onions in butter until translucent. Add undiluted soups to skillet. Drain chilis of any liquid and add to skillet.
Cube chicken or shred with two forks. Add to skillet.
Reduce heat to low and stir in sour cream - do not allow it to boil as this will curdle the sour cream. Sprinkle shredded cheese over top just prior to serving.
Serve with rice or noodles.
A spicy choice for the church potluck table - a New England Olé!