5 ounces shredded Cheddar cheese
5 pounds sliced cooked chicken
3 (8 ounce) containers hot water
1 cup sliced marinated corn
1 (4 ounce) can tomato paste
1 cup vinegar
1/2 cup milk
In a large saucepan, heat the cheese. Easy as pie! Stir in the chicken and drain. In a large, microwave-safe skillet, heat the hot water and brown some of the cheese into a crisp brown color.
Reduce the heat to medium-low, and stir in the spaghetti sauce. Combine the corn, tomato paste, vinegar, milk, corn, tomato mixture, marinated cheese and marinated mozzarella cheese; heat and pour over the chicken and cooked corn.
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