16 oz. diced chicken
8 oz. cream cheese
1/2 c. blue cheese dressing
1/4 c. hot sauce (Your choice of brand)
1 pkg. shredded Monterrey Jack cheese
celery sticks
In a large sauce pan, melt cream cheese over low heat and add blue cheese, hot sauce, and chicken.
Remove from heat, mix in 1/2 of the Monterrey Jack cheese.
Pour into glass casserolle dish, top with remaining cheese and bake at 350°F until cheese is melted.
Submitted by Isabella Ayer
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