Options

Format:
Include:
PRINT
Hot Chicken Dip

Hot Chicken Dip

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."

Southern Living MARCH 2013

  • Yield: Makes 10 servings

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.

advertisement

Go to full version of

Hot Chicken Dip recipe

advertisement