Creamy Poblano Chicken

• 3 tablespoons butter or margarine
• 1 large sweet onion, chopped
• 2 poblano chile peppers, seeded and diced
• 3 garlic cloves, minced
• 8 skinned and boned chicken breast halves, cut into bite-size pieces
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 (10 3/4-ounce) can cream of chicken and mushroom soup, undiluted
• 1 (8-ounce) container sour cream
• 1 (8-ounce) package shredded sharp Cheddar cheese

1. Melt butter in a Dutch oven. Add onion, chile pepper, and garlic; saute 5 minutes. Add chicken, salt, and pepper; cook, stirring often, 8 to 10 minutes or until chicken is done. Stir in soup and sour cream until smooth. Add cheese, and cook 7 to 8 minutes or until cheese is melted. Serve over Cornbread Waffles.

butter, sweet onion, chile peppers, garlic, chicken, salt, pepper, cream of chicken and mushroom soup, sour cream, cheddar cheese

Taken from www.myrecipes.com/recipe/creamy-poblano-chicken (may not work)