INGREDIENTS
4
chicken breasts, cooked and cut into chunks or slices
2 cans
beans, your choice, rinsed and drained (I used white beans)
2 cans
Rotel tomatoes (I used fresh chopped tomatoes)
1
to 2 Tablespoons minced garlic
1 can
corn, drained
1 can
diced green chilies
1
package dry Hidden Valley Ranch Dip
8 oz
cream cheese, softened
1 cup
milk
1/2 cup
water
1 cup
sour cream
2 tsp
cumin
1 tbsp
chicken bouillon
1/2 tsp
pepper
1/2 tsp
garlic salt
Fresh Cilantro
Shredded Cheese
Tortilla Chips
Rice, prepared