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Ingredients
- 1 1 4 Rotisserie chicken, de-skinned, de-boned, shredded (substitute 4 cooked chicken breasts halves, shredded)
- 1 12oz. 1 12oz. 6 bottle Franks Original Hot sauce or (6oz. Buffalo Tabasco & 6 oz Sriracha)
- 4oz. 4oz. 4oz. package crumbled blue cheese
- 4oz. 4oz. 4oz. package Feta Cheese)
- 3-4 3-4 3-4 stalks of celery, split and sliced thin
- 1 12oz 1 12oz 12oz bottle of Marie's Lowfat Creamy Ranch Dressing
- 2 8oz 2 8oz 8oz blocks reduced fat cream cheese
- 1 8oz 1 8oz 8oz block pepper jack cheese - shredded
Details
Cooking time 45mins
Adapted from images.search.yahoo.com
Preparation
Step 1
Shred chicken and place in 9 x 13 baking dish, pour the entire bottle of hot sauce over the chicken and mix well. Sprinkle with 1/2 of the blue cheese & Feta cheese crumbles. In a medium saucepan pour in the ranch dressing and both blocks of cream cheese, heat and stir until warm and smooth.
Pour over chicken and spread evenly, sprinkle with diced celery and remaining Feta cheese. Bake at 350 until hot but not browned (25 - 30 mins). Top with the shredded pepper jack cheese, return to oven for 5 mins. or until cheese is melted. Serve warm with sturdy taco chips or pita chips, bagel chips, baguette, carrot sticks, celery sticks.
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