Britt O's Chicken Cheese Dip

• 4 cooked boneless skinless chicken breasts
• 1 cup diced onion
• 4 ounces drained green chilies
• 10 12 ounces cream of mushroom soup
• 10 12 ounces cream of chicken soup
• 1 cup grated colby-monterey jack cheese
• 1 (10 ounce) can rotel (I use Hot Rotel)
• 1 teaspoon garlic powder
• 1 teaspoon tony chachere's creole seasoning (or to taste)

1. Boil chicken breasts until they are shredding with a fork.
2. (I really season the chicken up during this time with different seasonings so the chicken has a lot of flavor).
3. Drain chicken when done.
4. Mix with remaining ingredients.
5. Bake at 350 for 30 to 45 minutes.
6. Serve with chips and ENJOY!

chicken breasts, onion, green chilies, cream of mushroom soup, cream of chicken soup, colbymonterey, garlic

Taken from www.food.com/recipe/britt-os-chicken-cheese-dip-372438 (may not work)