2 (10 oz) cans chunk chicken or 2 large cooked chicken breasts - cubed or shredded
2 (8 oz) softened cream cheese
1 cup ranch dressing
3/4 cup hot sauce
1 1/2 cups shredded chedder cheese
Celery and crackers
1. Heat chicken and hot sauce in skillet over medium heat until heated through. Stir in cream cheese and ranch dressing. Cook until well blended and warm. Mix in half of the shredded cheese, and transfer to a slow cooker.
Sprinkle remaining cheese over the top, cover, and cook on low setting until
hot and bubbly.
2. Serve with celery sticks and crackers.
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