Chicken Ranchero by Amy B's

Amy B's Chicken Ranchero
Tyler, TX

2 qt. Chicken stock or broth
4 c. pulled, cooked chicken (cut into large pieces)
1 can diced tomatoes & green chilies
½ c. white wine
¼ tsp. Salt
½ lb. Velveeta cheese
½ lb. American cheese

Place first five ingredients into 6 quart pot. Bring slowly to a boil.  Let it roll at a low boil for 15 to 20 minutes.  Melt velveeta and american cheese into broth on low heat.  Do not overcook as cheeses melt.

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1 stick butter, melted

1 tsp. Crushed garlic

¼ tsp. Rosemary

¼ tsp. Oregano

¼ tsp. Crushed Red Pepper

¼ tsp. Dehydrated Ground Garlic

½ c. Flour

Blend seasonings into melted butter to infuse the herbs flavor into the butter.  Then, add ½ cup flour into butter mixture.  Blend well.  Cook roux for 5 minutes, stirring constantly.  This will remove raw flour taste.  Add to chicken/cheese mixture.  Blend well, serve over spaghetti or any pasta.

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