Instructions: Heat the oil in heavy skillet until hot but not smoking. Saute onions and peppers until soft.

Lower heat. Stir in cooked chicken, sour cream, marjoram, thyme. Heat a few minutes to blend. Do not boil.

Season with salt and pepper to taste. Remove from heat. Add cheese and stir until melted and combined well. Serve with a pinch of paprika.

This recipe yields 4 servings.

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