4 ounces chicken, minced
2 tablespoons vegetable oil
2 onions, chopped
2 tablespoons garlic salt
2 teaspoons Worcestershire sauce
4 cups chicken broth
2 cups sliced fresh mushrooms
1 cup shredded Cheddar cheese
2 cups shredded Monterey Jack cheese
1 (10 ounce) can diced green chile peppers, divided
1 (10 ounce) can diced green onions, divided
1 (3 ounce) can diced green chile peppers, divided
1 (7 ounce) can diced tomatoes with green chile peppers, divided
2 (6 ounce) cans tomato paste
1/2 cup shredded Monterey Jack cheese
1/2 cup milk
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pie pans.
In a medium mixing bowl, combine chicken, oil, onions, garlic salt, Worcestershire sauce, chicken broth, mushrooms, cheese, Monterey Jack cheese, green chiles, tomatoes with green chile peppers, tomato paste, Monterey Jack cheese, and milk. Mix well.
Bake two 9 inch pie pans at 350 degrees F (175 degrees C) for 45 minutes, or until bubbly and golden brown. Cool before serving.