2 T butter/olive oil
1 minced clove of garlic
1 medium onion, chopped
2 cooked chicken breast- chopped
1 can cream of chicken soup
1 can regular or creamed corn, drained
20 oz can of Rotel tomatoes, drained (can also use 20 oz can of tomatoes and 1 can of green chilies, drained)
1/2 cup uncooked rice
1-2 T chopped cilantro
2 1/2 cups milk
11/2 t chicken bouillion
12 oz water
8 oz cubed Velveeta cheese
1 teaspoon oregano
Sauté onions and garlic in butter.
Add the rest of the ingredients and bring to a boil.
Cover with lid while cooking.
Turn down and let simmer for 20 minutes, stirring occasionally.
Okay to cook ahead and reheat the next day.
Serve with chips, cheese and sour cream.
Diana Ballantyne brought this for Mahjongg lunch at my house Dec 2012
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