3 boneless, skinless chicken breasts, parboiled
1-2pkgs. 8oz. cream cheese (1 pkg. makes a very thin layer)
1 jar or bottle chunky bleu cheese dressing
1 jar or bottle Anchor Bar chicken wing sauce ( or any that you like)
1 12oz. pkg. Sargento Mexican 4-cheese blend
Parboil chicken breasts and shred. Saute chicken in pan with wing sauce until sauce is absorbed (entire bottle). In 9x13 pan, layer cream cheese, then chicken and sauce, then bleu cheese dressing, then shredded cheese.
Bake @ 375 until bubbly. Serve with your favorite hearty corn chips or I like to dip celery in it.
* this is a great recipe for a houseful of guests, football.... But, should be cut in half for a smaller gathering. Not your average dip!* :)
1 comment:
This was yummy. Do you get the Anchor Bar in Utah too?
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