- 1 8-oz package cream cheese, softened
- 8 ounces ranch or blue cheese dressing
- 3 boneless, skinless chicken breasts
- 6 ounces hot sauce
- 1/2 cup shredded cheddar cheese, optional
- 1 bag Fritos Scoops
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Quick Preparation, Poultry, Family Favorites, Fall/Winter, Comfort Food, Casual, Can Be Prepared Ahead
Active Time: 15 minutes
Start to Finish: 1 hour
Take cream cheese out of the refrigerator and let it soften (30 minutes to an hour).
While the cream cheese is softening, boil 2 quarts of water. Add chicken breasts and poach until the chicken is cooked through, about 15 minutes.
Preheat oven to 325.
When chicken cools, dice into small (approximately 1/4 inch) cubes.
Combine cream cheese, dressing, chicken and hot sauce and mix thoroughly. Add mixture to a casserole dish and top with cheddar cheese (if using). Bake at 325 for 30 minutes.
Serve with Fritos (preferably Scoops!).
The original recipe called for canned chicken, which apparently works in this recipe, but still sounds gross to me.
I prefer Frank's hot sauce. Add more hot sauce if you want a tangier dip.
I prefer to use ranch since some people don't like blue cheese, but both are good.
You can prepare everything up to 8 hours ahead and store covered in the refrigerator. If you prepare ahead, take the casserole dish out of the refrigerator 30 minutes before baking to bring it to room temperature.
If you use canned chicken, the prep time is even faster - just the time it takes to combine the ingredients.
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