Ingredients:
1 8 oz. package cream cheese softened
1/2 cup Ranch salad dressing
1/2 cup Frank's Red Hot Original Cayenne Pepper Sauce
1/2 cup of shredded mozzarella cheese
2 9.75 oz. cans of Swanson Premium Chunk chicken breast in water (drained)
Assorted crackers or fresh veggies.
I made a couple of changes to the recipe after making the double batch. NOTE: I used an electric mixer to do everything. Made putting together the double batch for the New Year's Eve party a lot easier.
Mix the cream cheese on high with the electric mixer. If it's not perfectly smooth at this point, it doesn't matter. Add the salad dressing, Franks' Pepper Sauce and mozzarella cheese. Mix with the mixer some more until it's an even consistancy.
Dump the drained chicken into a big bowl. With the dirty mixer (no need to wash the mixer, it's all going to end up in the same bowl anyway.), shred the chicken until it's an even consistancy and fairly small pieces of chicken. (Why didn't I think of this the first time I made it?) Transfer the cheese and sauce mix into the big bowl and blend on high. You'll need to put the mixer on high because it's going to have a not so easy time mixing this thick mixture up. But it sure beats stirring by hand.
Spritz an oven proof bowl with vegetable spray. Pour the mixture into the bowl and stuff bake for 20 minutes or until the chicken mixture is hot and bubbly. Stir before serving with crackers or fresh veggies.
I've used fat free ranch dressing and tastes great. I didn't have enough Frank's Pepper Sauce when I doubled it, so I used regular pepper sauce. Still wonderful.
