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This was submitted to me by Chef Kelley Self Wilton, an Auburn fan, for a series on tailgating I did for Current Magazine. I thought I would share it here for upcoming Super Bowl parties:
5 or 6 large cans of white chicken breast (not dark and white mixed)
1 to 2 Tablespoons vegetable oil
2 medium Vidalia onions, chopped
1 cup Frank's Hot Sauce (do not use any other kind)
2 large packages of cream cheese
1/2 cup Ranch Dressing (not low fat)
2 cups shredded Sharp Cheddar Cheese
Heat oil in a nonstick skillet over medium-high heat. Add chopped onions and cook until tender. Lower heat and add cream cheese, chicken (drained and break apart the large chunks), hot sauce, ranch dressing and 1 cup cheddar cheese. Stir until well blended over medium heat. Put mixture in greased casserole dish and top with 1 cup cheddar cheese (more if desired). Bake 350 for 20-25 minutes. Serve with bagel chips, tortilla chips or butter crackers.
5 or 6 large cans of white chicken breast (not dark and white mixed)
1 to 2 Tablespoons vegetable oil
2 medium Vidalia onions, chopped
1 cup Frank's Hot Sauce (do not use any other kind)
2 large packages of cream cheese
1/2 cup Ranch Dressing (not low fat)
2 cups shredded Sharp Cheddar Cheese
Heat oil in a nonstick skillet over medium-high heat. Add chopped onions and cook until tender. Lower heat and add cream cheese, chicken (drained and break apart the large chunks), hot sauce, ranch dressing and 1 cup cheddar cheese. Stir until well blended over medium heat. Put mixture in greased casserole dish and top with 1 cup cheddar cheese (more if desired). Bake 350 for 20-25 minutes. Serve with bagel chips, tortilla chips or butter crackers.
Labels:
Auburn University,
Chef Kelley Self Wilton,
dip,
football,
party,
recipe,
super bowl
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