4 boneless skinless chicken breast halves, boiled, drained, and shredded with 2 forks 1 bottle (12 ounce size) Frank's Louisiana hot sauce 2 packages (8 ounce size) cream cheese 1 bottle (16 ounce size) ranch salad dressing 1/2 cup celery, chopped 8 ounces shredded sharp cheddar or Monterey Jack cheese
Preheat oven to 350 degrees F.
In a 13x9x2 inch baking pan, mix together the shredded cooked chicken meat and entire bottle of hot sauce, spreading to form an even layer.
In a saucepan over medium heat, combine cream cheese and entire bottle of Ranch dressing, stirring til hot and smooth. Pour this mixture evenly over the chicken mixture to form a second layer. Sprinkle with chopped celery and bake uncovered for 20 minutes, then sprinkle on cheese and bake for another 15 - 20 minutes til bubbly.
Serve hot or at room temp with celery sticks and/or any sturdy chip.
446 calories, 40 grams fat, 5 grams carbohydrates, 19 grams proteinper serving. This recipe is low in carbs.
I think this recipe is perfect! I like the extra hot sauce, it gives it a great tanginess that goes great with beer and tortilla chips. After trying this recipe, the other recipes for this seem bland. I make it without the celery in it because I dip celery stalks in it while I eat it. Delicious! Try making it with a rotisserie chicken.
Aug 2, 2009
WAYWAYWAY too much hot sauce in this recipe,it ruins the dish,should only be 1/2 cup,not entire bottle of sauce