Chicken Fiesta

• 2 tablespoons butter
• 2 lbs boneless skinless chicken breast halves, cut into 1-inch cubes
• 1 12 lbs mushrooms, sliced
• 1 cup reduced-sodium chicken broth
• 1 12 cups picante sauce
• 1 tablespoon garlic powder
• 12 teaspoon salt
• 12 teaspoon fresh ground pepper
• 1 teaspoon dried oregano
• 1 cup grated monterey jack cheese, and colby cheeses

1. Melt butter in nonreactive Dutch oven or large pot over medium-high heat.
2. Add chicken; cook 10 minutes.
3. Add mushrooms; cook 5 minutes.
4. Drain excess liquid.
5. Stir in broth, picante sauce, garlic powder, salt, pepper and oregano; simmer 15 to 20 minutes.
6. Serve over rice, noodles or baked potatoes, if desired.
7. Top with cheese.

butter, chicken, mushrooms, chicken broth, picante sauce, garlic, salt, ground pepper, oregano, grated monterey

Taken from www.food.com/recipe/chicken-fiesta-25178 (may not work)