ARIZONA CHICKEN

Yield: 4 servings

4 boneless chicken breasts
1 large onion, chopped
1/2 lb. shredded Cheddar cheese
1 can cream of chicken soup
1 pinch garlic salt
1 tsp. chili powder
1 small chile pepper, chopped
Pepper to taste
1 can cream of mushroom soup
1 can Ro-Tel tomatoes

Lightly brown chicken breasts. Cut into bite size pieces. Place chicken in the bottom of crock pot. Add onion, Cheddar cheese and cream of chicken soup. Sprinkle with garlic salt, chili powder, pepper and chile. Add cream of mushroom soup and tomatoes. Cover and cook on LOW for 7-9 hours or on HIGH for 4 to 6 hours.

Serve with tortilla chips and sour cream.

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