Tex-Mex Cheesy Chicken

• 1 c. chopped onion
• 1 c. thinly sliced celery
• 2 cloves garlic, minced
• 1 Tbsp. vegetable oil
• 1 1/2 lb. boneless skinless chicken breasts, cut in 1/2-inch cubes
• 1 carton or can (32 oz.) chicken broth
• 1 bag (32 oz.) frozen southern-style hash brown potatoes (about 8 c.)
• 1 pkg. (2.75 oz.) no-fat or regular country gravy mix
• 2 c. milk
• 8 oz. processed cheese food, cut in 1/2-inch cubes
• 1 jar (16-ounce) chunky salsa
• 1 can (4-ounce) chopped green chilies

1. In large saucepan, cook and stir onion, celery, and garlic in oil over medium heat until onion is translucent, about 5 minutes. Add chicken; cook and stir until chicken is no longer pink. Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 10 to 15 minutes or until potatoes are soft, stirring occasionally. Return to boiling. Dissolve gravy mix in milk; stir in boiling mixture. Add cheese, salsa, and green chilies. Cook and stir over low heat until cheese is melted. Makes 8 servings.

onion, celery, garlic, vegetable oil, chicken breasts, chicken broth, potatoes, regular country, milk, processed cheese food, chunky salsa, green chilies

Taken from www.cookbooks.com/Recipe-Details.aspx?id=6985 (may not work)