Description
Warm, creamy, cheesy, and done in minutes. Perfect for busy families, game days, and parties.
Ingredients
Scale
- 2 cans (10 oz each) chunk chicken, drained
- 3/4 cup hot pepper sauce (such as Frank’s RedHot)
- Two 8-oz packages cream cheese, softened
- 1 cup ranch dressing
- 1 1/2 cups shredded cheddar cheese
- Celery sticks
- Crackers or chips
Instructions
- Heat the chicken and hot sauce in a skillet over medium heat until warmed through, 3–5 minutes.
- Stir in the cream cheese and ranch dressing. Cook until smooth and creamy, another 3–5 minutes.
- Add half the cheddar cheese and stir to combine.
- Transfer mixture to a slow cooker or baking dish.
- For slow cooker: Sprinkle remaining cheese on top and cook on Low for about 35 minutes.
- For oven: Sprinkle cheese on top and bake at 350°F for 20–25 minutes until bubbly.
- Serve warm with celery, crackers, or chips.
Notes
Use softened cream cheese for easier mixing. Add more hot sauce for extra heat or reduce for a milder version. Canned chicken saves time, but rotisserie or leftover shredded chicken works too.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Oven or Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 250
- Sugar: 2g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 60mg
