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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Difficulty: Intermediate / Preparation Time: 30-60 Minutes / Number of Servings: 20 |
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Directions: Boil enough water to cover the chicken breasts in a large sauce pan.
Boil the chicken until its cooked through, about 15 minutes.
Remove the chicken, pat dry, and shred with a fork.
Place the shredded chicken in a large baking dish. Use 2 8"x8" casserole dishes, or one large lasagna-size one.
Pour desired amount of hot sauce over the chicken, and season with salt and pepper if desired.
Set this dish in the refrigerator to let the chicken absorb the flavor while preparing the remaining ingredients.
Preheat the oven to 350 degrees fahrenheit.
While the oven is warming up, melt the cream cheese over medium heat in a sauce pan.
Pour the blue cheese dressing into the cream cheese and stir until they are completely combined.
Pour the cream cheese/blue cheese mixture over the chicken.
Bake for 10 minutes.
Remove the pan, but don't turn the oven off.
Sprinkle the cheddar cheese evenly over the top and return to the oven for another 10-15 minutes, until the cheese is melted and starting to brown just a little.
Stir if desired.
Serve hot or cold with any dippers.
It's important to shred the cheddar. It will separate but more so if it's chunky. When it's cooling I sometimes pat a paper towel on top to soak up any grease.
Comments: Great party dip. Serve with any dippers, I like to use celery. Tastes like buffalo wings with blue cheese. | Ingredients:
326/625 Pound(s) sharp, shredded cheddar cheese
1/2 1/2 to 3/4 or to taste hot sauce
16 Ounce(s) cream cheese
4 Pound(s) each boneless skinless chicken breast
24 Tablespoon(s) blue cheese salad dressing |
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