Diary Recipes

A very spicy appetizer that I love to serve on game day with plenty of Alaskan Amber, which accompanies this dish very nicely...

Servings: (12 to 16)
Prep: 30 mins. |
Bake 40 mins.

Posted: by Sandra

INGREDIENTS:
-4 Boneless skinless chicken breast, *poached and shredded (see below)
-16 oz. bottle hot sauce (I prefer Srirachas)
-2 green onions, chopped
-2 (8 oz.) pkgs. cream cheese
-2 cups ranch dressing
-1/2 cup celery, chopped
-1 cups sharp cheddar cheese, shredded
-1 cup monterrey jack, shredded

METHOD

Preheat oven to 375 degrees.

Poach the chicken (see below). Once chicken is done, spray a 9”x13” baking dish with oil, and combine shredded chicken, hot sauce, green onion, and celery, and then spread in bottom of baking dish to form an even layer.

In a saucepan over medium heat, combine the cream cheese and ranch dressing, stirring until smooth and hot (do not boil), and then drizzle evenly over the chicken mixture.

Bake ‘uncovered’ for 20 minutes. Remove and add the shredded sharp cheddar and monterey cheeses and bake for another 20 minutes ‘uncovered’ just until bubbly (dont let the top get too browned or it changes its the flavor and hardens). Remove and let stand for 10 minutes.

I serve this with assorted tortilla and frito chips, and celery sticks.  Note:  This is awesome appetizer when reheated as well.

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