“When our grand-children come over, usually with friends, they often request this easy snack. It's speedy to put together and can be used as a light meal too.” —Ruth Peterson, Jenison, Michigan
- 2-1/2 cups cubed cooked chicken breast
- 1 can (16 ounces) refried beans
- 1 cup salsa
- 3/4 cup chopped onion
- 2 cups (8 ounces) shredded cheddar or Colby-Monterey Jack cheese
- Tortilla chips
- In a large saucepan, combine the chicken, beans, salsa and onion; heat through. Transfer to a serving bowl; sprinkle with cheese. Serve with chips. Yield: 4 cups.
Originally published as Chicken Nacho Dip in Taste of Home August/September 2008, p62
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
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