2 (10oz) cans chicken chunks drained
2 (8oz) cream cheese softened
1 Cup ranch dressing
¾ cup franks red hot sauce
1.5 cups grated cheddar
Heat chicken and hot sauce in skillet. Stir in cream cheese and ranch. Cook and sir until well blended and
warm. Mix half the cheese and transfer
to slow cooker. Sprinkle the remaining
cheese over top. Cover and cook on low
setting until hot and bubble. Serve with
celery and crackers.
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