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Ingredients: (for a crowd)
- 2 (10 oz) Cans chunk chicken, drained
- (or a better alternative - use 1 lb cooked chicken breasts)
- 2 (8 oz) Pkgs cream cheese, softened
- 1 cup Ranch dressing
- ¾ cup Hot sauce or hot wing sauce (my favorite is Moore’s Buffalo Wing Sauce)
- 1 ½ cup Shredded extra sharp cheddar cheese
Canon looks sad, but he actually just figured out that if you look through the little "window" at the top of the "cheese machine," you can see the cheese falling into the middle. He was fascinated.
Serve with celery, crackers, etc. No joke – the celery is awesome with it!
Cook chicken if using fresh. Add the seasonings of your choice (I used salt, pepper, garlic powder, basil, oregano) and pan cook the chicken in a little canola oil and butter until cooked through but still tender and juicy. To make it easier to eat, shred the chicken into small pieces.
To make for a gathering....
Heat chicken and hot sauce in 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 a slow cooker. Sprinkle cheese over the top, cover, and cook on low setting until hot and bubbly (about 40 min).
To make for yourself (smile).....Just throw it all in a pot and heat it together until it's all melted and smooth.
Order the Menu Musings Cookbook!
Looking for more easy appetizers?
Hot Parmesan Artichoke Dip