2 chicken breast, grilled or baked,
1 teaspoon olive oil
1 stalk celery
8 oz reduced fat cream cheese
3/4 cup blue cheese dressing
1/3 cup hot pepper sauce (Franks Red Hot)
1 cup shredded cheddar cheese
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Preheat oven to 350
Shred the chicken. Heat olive oil in medium pan, add celery and cook until soft. Mix in the cream cheese, blue cheese dressing. Cook and stir until smooth and creamy. Stir in chicken and hot sauce. Spoon mixture into a 8 x 8 baking dish. sprinkle with the shreaded cheese.
Bake in a preheated oven until golden and bubbly, about 30 minutes.
Notes: the recipe calls for 3/4 c ranch dressing but I never put it in. Also, I add some blue cheese crumbles to mix when cooking on stove.
This will be very oily when you remove from oven. I use paper towels to soak up some of the oil before serving.
Shred the chicken. Heat olive oil in medium pan, add celery and cook until soft. Mix in the cream cheese, blue cheese dressing. Cook and stir until smooth and creamy. Stir in chicken and hot sauce. Spoon mixture into a 8 x 8 baking dish. sprinkle with the shreaded cheese.
Bake in a preheated oven until golden and bubbly, about 30 minutes.
Notes: the recipe calls for 3/4 c ranch dressing but I never put it in. Also, I add some blue cheese crumbles to mix when cooking on stove.
This will be very oily when you remove from oven. I use paper towels to soak up some of the oil before serving.
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