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1 block cream cheese, softened (fat free, low fat works fine)
1/2c ranch dressing (fat free, low fat works fine)
1/2c hot sauce (Cub brand works fine)
2 cooked, shredded BSCB (boneless, skinless chicken breasts) or ~6oz canned chicken
2c Colby-Jack cheese
Heat oven to 325* (We spray the pan first with Pam)
Spread cream cheese in bottom of a pan (we used 9x13" and have also doubled the recipe in a 9x13" pan.)
Mix together ranch and hot sauce, add cooked shredded chicken. Spread over cream cheese.
Top with cheese.
Bake for 20-25 min, til cheese on top is melted and dish is heated through.
Serve with chips.
*Taking to a party? Get a throw away pan with a cover!
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2 comments:
You can use the canned chicken for this. That is how I got the recipe. Also, after shredding the chicken breasts, I take my kitchen shears (used for cooking purposes only) and cut give the chicken a "rough cut" and make the pieces smaller. It fits easier on a chip!
Straight from the expert! :o)
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