3 lbs. Chicken breasts and thighs

1 can cream of mushroom soup

4 Tbsp flour

1/2 tsp onion salt

1/2 tsp garlic salt

1/2 tsp celery salt

3 slices American cheese

1/2 cup diced onion

1/2 cup diced JalapeƱo

1/4 cup diced Red bell pepper

1/4 cup diced celery

1/4 cup CaJohns Gourmet Chipotle Hot Sauce

1 cup milk

1/2 stick of butter

Fire Dust (to taste)

biscuits or toast


Season chicken with Fire Dust and boil in water in a stock pot. Drain and set meat aside. In the pot, melt the butter and saute onions, peppers, and celery until tender. Add the mushroom soup, hot sauce and seasonings and simmer. De-bone the chicken, shred and add to pot. Stir in flour and milk to thicken. Just before serving, add cheese and stir until melted. Serve over biscuits or toast.