2 (10 ounce) cans chunk chicken, drained, Or 2 Cups Shredded Chicken (see note)
***NOTE on Chicken. I have used a few different versions of chicken for this recipe. I liked the canned the least. I either use unseasoned rotisserie, or even Leftover Grilled Chicken. If I am really in a rush, I will buy 2-3 already grilled breasts from my grocery store. I throw them into my mini chop and pulse it 3 times
2 (8 ounce) packages low fat cream cheese, softened
1 cup light Ranch dressing
3/4 cup pepper sauce (such as Frank's Red Hot®)
1 1/2 cups shredded Cheddar cheese
1/2 cup Blue Cheese Crumbles (optional)
1 bunch celery, cleaned and cut into 4 inch pieces
Or Scoops Chips
Directions
Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to baking dish. Sprinkle the remaining cheddar cheese & blue cheese over the top, Bake at 350 for 20 minutes. Serve with celery sticks and chips.
Holy YUM!!
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