a medium saucepan, melt the butter/margarine and saute the green
onion over medium heat until tender (about 3 to 4 minutes). Add
the garlic powder, then stir in the chili peppers, 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 Cheddar cheese and stir together.