Ingredients for 8 servings:
1. 2 lbs bonless skinless chicken breasts
2. 16 ounces cream cheese
3. 6 ounces butter
4. 3 (4 1/2 ounce) cans diced green chilies
5. 3 cups half-and-half
6. 24 ounces chicken broth
7. 30 ounces rotel, Original
8. 1 large onion
9. cayenne pepper
10. 3 tablespoons garlic, chopped
11. salt
12. pepper
13. 6 teaspoons lemon juice

Directions:
1. Dice chicken breasts and place in non-stick skillet with salt and papper (to taste). Cook chicken over medium heat until thorougly cooked, but do not brown. When cooked, remove from heat.
2. Dice onion. In saucepan over medium-low heat, melt butter and add diced onion. Cook until onion is translucent.
3. Drain Ro*Tel and green chilies in collander.
4. Once onion is translucent, add garlic, chilies and tomatoes. Cook for 8-10 minutes.
5. Dice cream cheese and add to onion/chilies/tomato mixture. Stir until melted.
6. Add chicken broth and half and half. Stir to combine. Add lemon juice and stir. Then, stir in cayenne pepper and salt, to taste. Finally, add your cooked, diced chicken breasts.
7. Reduce heat to low and simmer for 30 minutes.

Enjoy your meal!