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.
ntil done. Allow chicken to slightly cool, then chop
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.
itchen paper.
Season the chicken well with salt & black
Toast almonds.
Mix all ingredients.
Heat and serve on crackers.
Double the recipe for parties.
Mix all ingredients in crock-pot and stir often for 3 hours.
In a medium saucepan over medium heat, mix together the chicken, diced tomatoes with green chile peppers, cream cheese and cream of chicken soup. Cook 20 minutes, stirring frequently, until the dip begins to thicken.
Mix well and bake at 350\u00b0 for about 30 minutes.
This recipe is good for large groups.
Mix together all ingredients in a 1-quart saucepan.
Cook over medium heat, stirring frequently, until blended and heated thoroughly.
Serve dip hot with chips.
Combine all ingredients in a quart saucepan.
Cook over medium heat, stirring often, until blended and heated thoroughly.
Serve dip hot, with chips.
Mix all ingredients, except nacho chips.
Place in crock-pot and cook on low for at least 2 hours.
Crush enough nacho chips to mix with chicken mixture to thicken.
Dip with nacho chips.
Mix all ingredients well and place in microwave to heat thoroughly.
Serve with dip size Fritos.
Combine all ingredients in large saucepan and heat until cheese is melted.
Add chicken and pour in Pyrex dish.
Bake at 350\u00b0 for approximately 25-30 minutes.
Serve hot with scoop Fritos.
Heat the vegetable oil in a pot large enough to accommodate the cooked rice (3 quarts). Over medium heat, saute the onions until softened, about 10 minutes.
Add the rice and stir to coat with oil for 2 minutes. Pour in the hot chicken stock, then the remaining ingredients. Bring to a boil, cover tightly, and lower heat to a simmer.
Simmer for 20 minutes, or until the liquid is absorbed. Allow the rice to rest, covered, for 5 to 10 minutes. Uncover, fluff with a fork, and serve.
Combine all ingredients, except almonds and cheese.
Bake in 400\u00b0 oven until bubbly (about 25 minutes).
Top with almonds and cheese and serve hot with crackers.
Combine all ingredients in quart sauce pan.
Cook over low heat - stir often - until blended and heated thoroughly.
Makes about 7 cups.
This may be served as a dip with crackers or as a main dish over rice. VERY POPULAR AT HAPPY HOUR.
Mix all ingredients and heat thoroughly on stovetop.
Serve hot with crackers or chips.
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.
*It is best to use fresh, cooked chicken breast when possible.
In greased shallow casserole dish, arrange in layers:
1 1/2 c, stuffing mix, then cubed chicken.
Combine two cans of cream of chicken soup with one cup of hot chicken broth.
Pour over chicken.
Moisten 2 2/3 c. stuffing mix with 4 tbsp. melted butter and 3/4 c. hot chicken broth.
Spread over casserole and bake at 350\u00b0 for 30 to 35 minutes.
Slice the chicken into thin bite-size strips.<