2-4 Boneless Chicken Breasts, cooked and coarsely chopped or shredded
2 (8 oz.) Cream Cheese
1 cup Blue Cheese Salad Dressing( chunky)
1 cup Hot Sauce ( Frank's hot wing sauce)
3/4 cup chopped celery
6 oz. shredded Cheddar Cheese
Cook chicken breast in Micro Cooker and chop coarsely with Food Chopper.
Sauté celery in Hot Sauce in Small Sauté Pan.
Soften cream cheese in Classic Batter Bowl in microwave the combine with Hot Sauce/celery. Measure Blue Cheese Salad Dressing in measure all cup and add to Chicken. Add half of the Cheddar Cheese.
Pour into a Stoneware piece. The Oval Baker, Deep Dish, or Square Baker work very well. Sprinkle remaining cheese on top and bake at 400 degrees for 25-30 minutes until hot and bubbly.
Serve with Tortilla Chips and/or celery sticks
2 (8 oz.) Cream Cheese
1 cup Blue Cheese Salad Dressing( chunky)
1 cup Hot Sauce ( Frank's hot wing sauce)
3/4 cup chopped celery
6 oz. shredded Cheddar Cheese
Cook chicken breast in Micro Cooker and chop coarsely with Food Chopper.
Sauté celery in Hot Sauce in Small Sauté Pan.
Soften cream cheese in Classic Batter Bowl in microwave the combine with Hot Sauce/celery. Measure Blue Cheese Salad Dressing in measure all cup and add to Chicken. Add half of the Cheddar Cheese.
Pour into a Stoneware piece. The Oval Baker, Deep Dish, or Square Baker work very well. Sprinkle remaining cheese on top and bake at 400 degrees for 25-30 minutes until hot and bubbly.
Serve with Tortilla Chips and/or celery sticks