King Ranch Chicken Dip

Recipe:

1 cup chopped onion

1 cup chopped green bell pepper

2 8 oz. packages of cream cheese

1 can cream of chicken

2 cups of chopped cooked chicken (I use 2 packs of precooked Southwestern strips found near the chicken breasts)

2 cups shredded Cheddar cheese

1 can Rotel, drained

2 tsp dried oregano

2 tsp ground cumin

2 tsp chili powder

tortilla chips

Preheat oven to 350.  Heat a large skillet sprayed with cooking spray or add a little oil.  Add the onions and bell peppers and saute over medium-high heat, stirring frequently.  After about 5 minutes or when the onion starts to soften, add cream cheese and soup.  Reduce heat to low and stir until cream cheese melts.  Remove from heat.  Add chicken, 1 1/2 cups shredded cheese, oregano, cumin, and chili powder.  Stir until combined.  Pour into a 9 in. square baking dish.  Sprinkle remaining cheese on top.  Bake, uncovered, for 10 minutes or until bubbly.  Serve with tortilla chips.  I recommend these artisan chips.

Enjoy!