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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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This is a recipe I found on . This is a quote from the original poster on Chowhound: This was incredibly good. I took it to a New Years Eve party and we just gobbled it. We think this might make a good pasta sauce, too. Either with a fettuccine or even put in lasagna (with some additions). Ingredients:
4 boneless skinless chicken breast halves, about 2 lbs |
chicken stock or broth |
0.5 (12 ounce) bottle frank's hot sauce |
2 (8 ounce) packages cream cheese |
1 (16 ounce) bottle bleu cheese salad dressing |
1 (1/3 ounce) envelope ranch dressing mix (see note ) |
8 ounces shredded monterey jack cheese |
Directions:
1. NOTE - the size of the pkg is a guess.
2. Preheat oven to 375 degrees.
3. Poach the chicken breasts in chicken stock until just cooked through.
4. Cool slightly and shred.
5. In a 13x9 baking pan, combine the chicken and Frank's hot sauce, spreading to form an even layer.
6. In a saucepan over medium heat, combine cream cheese, bleu cheese dressing and the Ranch dressing mix.
7. Stir until hot and smooth.
8. Pour this mixture evenly over chicken mixture.
9. Bake uncovered for 20 minutes.
10. Then add the shredded cheese and bake uncovered for another 20 minutes or until bubbly. Do not over bake or the cheese topping will get browned and hardened!
11. Remove from oven and let stand 10 minutes.
12. NOTE: Serve with celery pieces (cut the celery cross-wise, not lengthwise or with any sturdy dipping chip like Tostitos Gold.
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