Cook chicken in 12-16 cups of water until done.
Debone chicken and reserve broth.
In a large saute pan, combine
margarine, onion and garlic. Gradually add flour, seasoned salt,
paprika. This will make a white sauce. If too thick, add a little
and stir. Add remaining broth and sour cream. Stir well.
Add remaining ingredients and mix well. Cook until heated through
serve. Serve with tortilla chips, grated cheese, green onions
Source: "Steamboat Entertains - Winning Recipes From
The Rocky Mountains."
Typed by C. Tomlinson