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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From the Kitchen of Ashley Van Beek, Birmingham, AL. Ingredients:
2 (8-oz.) packages cream cheese, softened |
1 (10 3/4-oz.) can cream of chicken soup |
1 (12.5-oz.) can premium chunk white chicken breast in water, drained and flaked |
1/3 cup coarsely chopped jarred pickled sliced jalapeño peppers |
1 tablespoon pickled jalapeño pepper juice from jar |
corn chip scoops or tortilla chips |
Directions:
1. Preheat oven to 350°. Place cream cheese and soup in a large bowl; beat at medium speed with an electric mixer until smooth and fluffy. Stir in chicken, pickled sliced jalapeño peppers, and pickled jalapeño pepper juice from jar. Spoon into a lightly greased 8-inch baking dish. Bake 25 to 30 minutes or until top is browned and bubbly. Serve with corn chip scoops or tortilla chips.
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