Put the cream cheese, sour cream, canned chicken, and garlic powder into a food processor and process until smooth.
Coat a ceramic or glass baking dish with cooking spray and pour mixture into the baking dish.
Top with parmeasan cheese.
Bake for 30 minutes at 350 degrees.
Serve hot with Ritz crackers.
Canned chicken breast salad sandwich.
Drain the chicken broth into a small freezer
Heat chicken and buffalo wing sauce in a skillet over medium heat, until heated through.
Stir in cream cheese and blue cheese dressing. Cook, stirring until well blended and warm.
Mix in 1 cup of the shredded cheese, and transfer the mixture to a slow cooker.
Sprinkle the remaining 1/2 cup cheese over the top, cover, and cook on Low setting for 30 minutes or until hot and bubbly.
Serve with celery sticks and crackers.
sed Texas Pete Buffalo Style Chicken Wing Sauce, 1/3 less
Mix the cream cheese, the hot sauce and the ranch dressing together.
Add the chicken to the mixture and place in a 8x8 casserole dish.
Bake all the ingredients at 400 degrees for 20 minutes.
Combine cream cheese and ranch dressing until smooth. You can microwave mixture to speed up the process (a minute or so at a time).
Add rotel tomatoes and mix thoroughly.
Drain can of chicken and wash out the \"canned smell\". Add to dip by breaking up the big pieces of chicken. Microwave until warm.
Eat with chips, crackers, or veggies. ENJOY!
Drain canned chicken and put in medium sauce pan.
Add hot sauce and cook on medium until heated throughout. My personal favorite is Frank's hot sauce.
Add cream cheese and stir until blended thoroughly.
Add ranch dressing and mix.
Add 1-1/2 cups of cheddar cheese and heat for a few minutes until mixed and melted.
Pour the dip into the crock pot and sprinkle the remaining cheddar cheese on the top. Keep heated on low.
I serve on baguette that has been sliced and toasted. However, it is also tasty on corn chips.
In a skillet over medium heat add chicken and hot sauce and heat through.
Stir in cream cheese and ranch dressing, stirring until mixture is well blended and warm.
Mix in half of the shredded cheese and add mixture to a slow cooker.
Sprinkle remaining cheese on top and cook on low until hot and bubbly.
Serve with celery sticks and crackers.
Cream the cheese and ranch dressing.
Add celery.
Set aside.
In skillet, saute hot sauce and chicken.
Stir chicken mixture into cream cheese mixture.
Spoon into a 9 inch pie plate and cover with cheddar cheese.
Bake at 350 for 30- 35 minutes.
Serve warm with tortilla chips, crackers, or cut up raw veggies.
br>Mix in chopped cooked chicken, 1/2 cup mozzarella cheese
NOTE: You can substitute freshly cooked or leftover chicken for the canned chicken.
Heat oven to 350\u00b0F.
Stir cream cheese in a 9-inch deep dish pie plate until smooth.
Stir in the dressing, wing sauce and blue cheese.
Stir in chicken.
Bake 20 minutes or until chicken mixture is hot and bubbly.
Stir before serving with veggies and/or crackers.
pour olive oil into the pan.
empty the canned chicken into the pan (costco has great deals on canned chicken).
add pink himalayan salt.
add a little garlic powder.
add a little paprika.
add some red chili pepper flakes.
add a little bit of chicken broth.
let the chicken broth evaporate and absorb flavor into the chicken.
add butter and melt the butter into the sauce.
let cook for a few minutes longer and then it's ready to eat.
serve with your favorite vegetable.
Assemble in this order in a 13x9 pan.
Layer 1: Mix 8 oz.
cream cheese and 1/4 cup buffalo hot wing sauce to taste.
Layer 2:Combine 12oz canned chicken (break up chicken) with 1/3 cup melted butter and 1/2 cup buffalo hot wing sauce.
Layer 3: Bleu cheese dressing.
Sprinkle cheddar cheese on top.
Bake at 350\u00b0F for 30 minutes or until bubbling.
Serve with crackers or Tostitos scoops chips.
Drain water from canned chicken and canned tomatoes and chiles.
flake chicken and mix with tomatoes and chiles, and shredded cheese in a bowl.
Spead mixture over one side of tortillas as thin
or as thick as you like.
Fold tortilla and place in electric skillet on 325 degrees or on stove at medium high heat.
Brown tortilla on one until side crispy then flip and do the same on other side.
Place tortillas on plate to cool.
Serve with LIPTON Spanish Rice mix for complete meal if desired.
o room temperature. Drain the canned chicken. Mix cream cheese, green chiles
Cook chicken until done; debone and place meat in liquid that chicken was cooked in.
I add canned chicken broth if the liquid needs to be richer.
Cook chicken with water to cover and 2 teaspoons salt until done (or salt to taste).
Take chicken out; set aside.
Beat egg with 1/4 teaspoon of salt.
Add flour and mix quickly with a fork until batter forms very small pieces.
Add rivels slowly to boiling chicken broth.
Stir and simmer gently for 10 to 15 minutes.
Add chicken taken from the bones and serve.
Recipe for rivels may easily be doubled.
Canned chicken broth may be used in place of cooked chicken and broth.
Drain canned chicken thoroughly.
In a medium mixing bowl, beat together softened cream cheese, chicken and ranch dressing mix with a hand-held mixer until a spread texture is achieved.
Chill slightly before serving with hearty crackers.
This may also be made with a food processor.
Cut center out of rolls.
Melt margarine in saucepan.
Add bread pieces, canned chicken and chicken soup.
Fill holes with chicken mixture; spread remaining mixture across top of rolls. Bake at 400\u00b0 until brown, 10 to 15 minutes.
archment paper.
Drain the canned chicken thoroughly, getting as much moisture