Hot Chicken Dip

recipe
From the Kitchen of Ashley Van Beek, Birmingham, AL.

"Make two recipes for a larger crowd. Bake one for the start of your party and the second later so it's hot and fresh."

Yield:

Makes 10 servings

Recipe from

Southern Living

Ingredients

2 (8-oz.) packages cream cheese, softened
1 (10 3/4-oz.) can cream of chicken soup
1 (12.5-oz.) can premium chunk white chicken breast in water, drained and flaked
1/3 cup coarsely chopped jarred pickled sliced jalapeño peppers
1 tablespoon pickled jalapeño pepper juice from jar
Corn chip scoops or tortilla chips

Preparation

Preheat oven to 350°. Place cream cheese and soup in a large bowl; beat at medium speed with an electric mixer until smooth and fluffy. Stir in chicken, pickled sliced jalapeño peppers, and pickled jalapeño pepper juice from jar. Spoon into a lightly greased 8-inch baking dish. Bake 25 to 30 minutes or until top is browned and bubbly. Serve with corn chip scoops or tortilla chips.

Ashley Van Beek, Birmingham, AL,

Southern Living

March 2013
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