Drain and chop the chunk chicken.
Combine all ingredients except the celery in a microwave safe bowl and heat in microwave on high for 2-3 minutes.
Stir in one stalk of celery cut up (optional).
Serve with celery sticks, corn chips or tortilla chips for dipping.
T. Marzetti Buffalo Blue Cheese dressing may be substituted for the first two ingredients.
Cooked (cut up) chicken breasts may be substituted for the cans of chunk chicken.
Recipe may be refrigerated and served cold.
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.
Spread softened cream cheese onto bottom of a shallow dish or bowl.
Mix together chicken and buffalo sauce in a separate bowl.
Top cream cheese with buffalo mixture, then sprinkle on cheddar cheese.
Dip may be served hot or cold. To serve hot, warm in oven or microwave to your preferred temperature.
Before serving, drizzle with ranch dressing and sprinkle with green onion. Serve with chips or crackers.
Preheat oven @ 350 degrees.
Blend chicken, softened cream cheese, ranch dressing, chicken wing sauce and 3/4th the shredded cheese together with mixer (or by hand if you prefer chunkier chicken dip). Spread mixture in a 9\"x13\" baking dish. Sprinkle remaining shredded cheddar across top. Bake uncovered for 1/2 hour. Serve with Tostino's Scoops or chip of your choice.
edium sized bowl, mix cream cheese, chili, and cheddar. Pour mixture
5 to 7 minutes. Add chicken, granulated garlic, and seasoned salt
In a small dip bowl combine the cream cheese, chicken, lemon juice and steak sauce. Mix together. Add salt and pepper to taste and serve.
Heat oven to 350 degrees.
In a large bowl, mix together the cream cheese and sour cream until it is smooth.
Stir in cumin, salt and pepper.
Add the chicken, 1 cup Monterey Jack cheese and the cheddar cheese.
Dip the tortillas in the enchilada sauce to lightly coat.
Place some of the mixture in the center of the tortillas; roll.
Place the tortillas seam side down in a lightly greased 13x9 pan.
Cover with the remaining sauce.
Bake for 25 minutes.
Sprinkle the remaining cheese and bake for 3 more minutes.
Crush crackers into bottom of pan and cover bottom.
Wrap chicken in cheese and dip in egg.
Place on top of crackers. Cover with another layer of crushed crackers.
Cover pan with plastic wrap but leave room for steam to escape.
Microwave for 8 minutes; check for doneness.
Melt margarine with garlic powder.
Combine bread crumbs and cheese.
Dip breast halves into margarine and coat with crumb mixture.
Place in shallow baking dish.
Pour remaining margarine over breasts.
Bake uncovered 40 minutes at 350\u00b0.
MAKE THE DIP:
In a medium pot
In a saucepan, blend chili beef soup and nacho cheese soup/dip or Cheddar cheese soup/sauce.
Slowly heat through, stirring often.
Garnish with sweet red and green pepper strips and sour cream.
Serve with tortilla chips.
Makes 2 1/2 cups.
May be doubled.
Cook 1/2 cup chopped onions and green pepper.
Stir in cream of chicken soup, milk, drained mushrooms, chopped pimento and basil.
Pour 1/2 noodles in a 13 x 9-inch pan.
Cover with 1/2 sauce, cottage cheese, chicken, American cheese and Parmesan cheese.
Repeat twice.
Bake at 350\u00b0 until bubbly.
Heat oven to 350\u00b0.
Lightly grease 13 x 9-inch pan.
Layer into pan: half the noodles, cottage cheese, chicken, Cheddar cheese, mushroom sauce and Parmesan cheese.
Repeat layers.
Bake for 45 minutes.
Let stand for 10 minutes.
Garnish with parsley.
Unwrap cream cheese on serving dish.
Pour salsa over cheese.
Dip in!
Cook lasagna noodles according to package directions; drain well.
Cook onion and green peppers in butter until tender.
Stir in cream of chicken soup, mushrooms, pimento, skim milk and basil. Lay half the noodles in a 9 x 13-inch baking dish.
Top with half the soup mixture, cottage cheese, chicken, American cheese and Parmesan cheese.
Repeat the layers.
Bake at 350\u00b0 for 45 minutes. Top with remaining American cheese and Parmesan cheese; bake another 2 minutes, or until cheeses are melted.
Makes 10 servings.
Saute onion and pepper in margarine.
Add American cheese, chicken soup, mushrooms and pimentos.
If too thick, thin with chicken stock.
Layer noodles, chicken, chicken sauce and cottage cheese.
Top with Parmesan cheese.
Bake at 350\u00b0 for 30 minutes.
b>cheese, chicken, American cheese and Parmesan cheese; repeat layers of noodles, sauce, cottage cheese and chicken
Cook noodles and drain.
Cook onion and green pepper in butter until tender.
Stir in soup, mushrooms, pimento, milk and basil. Lay 1/2 the noodles in a 13 x 9-inch pan.
Top with half each the sauce, cottage cheese, chicken and American and Parmesan cheeses. Repeat layers except for the last 2 cheeses.
Bake at 350\u00b0 for 45 minutes.
Top with remaining cheeses.
Bake a few minutes more.
Makes 8 to 10 servings.
Cook noodles as package directs; drain.
Cook onion and green pepper in oleo until tender.
Stir in soup, mushrooms, water chestnuts, pimiento, milk and basil.
Layer half the noodles in greased 13 x 9 x 2-inch baking dish.
Top with half each of sauce, cottage cheese, chicken, American and Parmesan cheese.
Repeat layers except for last 2 cheeses.
Reserve cheese for topping. Bake in 350\u00b0
oven for 45 minutes.
Top with last 2 cheeses and bake 2 minutes more.
Serves 10.