Ingredients

The following ingredients have 7 Servings
  • 1 pound of boneless skinless chicken breast (cooked and shredded)
  • 1½ cups of Hot Sauce (the eqivalent of one bottle or wing sauce)
  • 8 ounce package of cream cheese
  • 1½ cups of cheese
  • 1 cup Ranch Dressing
  • tortilla chips (celery sticks, etc, for dipping)

Instruction

  • I have bags of shredded chicken in my freezer I can pull out whenever I want to thaw and use it. I usually throw chicken breasts in the crockpot whenever I find them on sale and then shred them or chop them or slice them and place them into baggies to freeze so I can just grab them when I need them. You can also boil or poach the chicken … that’s up to you. But you need roughly 2 cups of shredded chicken which is the equivalent of about a pound of chicken breasts. Doesn’t matter how you get it. Your choice.
  • In a large bowl, place the shredded chicken and the Hot Sauce and mix together. You can use hot sauce, or you can do what we did this time and use a wing sauce (I already had one in my pantry!) I used the whole bottle and would have easily added more. Yes, we like hot sauce and wing sauce.
  • Let the chicken soak in the hot sauce for about 15-20 minutes.
  • Spread your cream cheese into the bottom of an ungreased casserole dish.
  • Sprinkle all of the shredded chicken on top of that.
  • Sprinkle on the cheese. I actually wind up using all of a 2 cup bag of cheese, but you don’t have to use that much. We like cheese. A lot.
  • Put the ranch dressing in a measuring cup with a spout and drizzle it across the whole thing. (I used a lot more than is pictured in that picture up there)
  • Bake in a preheated 350 degree oven for about 20 minutes, until the cheese is completely melted and starting to bubble.
  • Enjoy! Serve with those scoopable chips or whatever chips you have. Celery is nice too.