1 1/2 lb. chicken tenders (or boneless thigh meat)
2 tsp. garlic pepper (McCormick's)
1 cup water
2 tbsp. butter
1 (10 oz.) can cream of mushroom soup (Campbell's)
2 cloves garlic
4 chicken bouillon cubes (or 2 tsp.) (Wyler's)
1 tsp. cilantro leaves
1 tsp. cumin
1 cup sliced mushrooms (any type)
1/2 onion, diced
2 cups (16 oz.) dairy sour cream
1 (10 oz.) can Rotel tomatoes w/green chilies (mild or hot - your choice)
2 to 3 cups broccoli florets
4 tbsp. all-purpose flour mixed with cold water
1 tsp. Season-All (Morton)
pepper, to taste

Boil or bake garlic pepper-seasoned chicken. Cook until slightly undone. Cut into 1/2-inch pieces and set aside.

In a saucepan bring a cup of water to a boil. Add butter and the can of cream of mushroom soup. Add the following: 2 cloves of fresh garlic, chicken bouillon, cilantro leaves, cumin, mushrooms and diced onion. Bring to a slight boil, then turn the heat down to low.

Add the chicken meat, dairy sour cream, tomatoes and broccoli florets. Cook 30 minutes on low. Stir frequently to prevent sticking on bottom of pot. Or place all contents in a 3-quart casserole dish, cover, and bake for 30 minutes at 350°F.

Thicken with flour or corn starch if desired. Serve over rice, baked potato, or pasta. Season with Season-All and pepper. Enjoy!

Submitted by: Tom McKenny