In a medium saucepan over medium heat, melt butter and saute the green onions until tender (about 3-4 min). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded chedder cheese. Stir together.
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