2 (4 ounce) cans chicken drumsticks
1 (8 ounce) can diced green chile peppers, drained
2 (6 ounce) cans chicken broth
2 large onions, diced
1 cup sliced mushrooms
2 cups shredded Cheddar cheese
4 ounces shredded mozzarella cheese
Preheat oven to 325 degrees F (165 degrees C).
Place drumsticks in a resealable plastic bag. Place drumsticks in large bowl. Use lid of bag to seal tightly. Sprinkle drumsticks with cheese. Place drumsticks in shallow dish or bowl; mix together.
Cover plastic bag; refrigerate at least 2 hours.
Thinly slice drumsticks; cut into 1 inch strips. Dip each strip into cheese; brush with oil. Place drumsticks in shallow dish or bowl; sprinkle with mozzarella cheese.
Bring a large pot of water to a boil. Sprinkle broth mixture over drumsticks. Cover; simmer for 10 minutes.
Remove drumsticks from the pot; mash with a potato masher or fork. Drain grease from pan; stir in chicken broth. Simmer 15 minutes.
In a large bowl, toss chicken drumsticks with green chile peppers, green peppers, chicken broth, onion, mushrooms and cheese.