Rachel Ray, I am only slightly sorry for stealing your delicious photo. |
You will need:
20 Ounces of Shredded Chicken.
(I'm a big fan of re-inventing left-overs, so I usually only make this when I have some chicken already in the fridge, but if you don't, a cheap and easy alternative is canned chunk chicken. Look, we can't all be Martha Stewart, and Gluten Free living is expensive enough!)
16 Ounces of softened Cream Cheese
1 Cup of Hot Sauce (I use Louisiana Crystal)
and 1 1/2 cups of shredded Cheddar Cheese.
Optional Additions:
1/3 Cup chopped Jalapeno Peppers (to garnish)
Some recipes I've seen call for a cup of ranch or blue cheese dressing as well. I've never found a GF Ranch I liked, blue cheese isn't GF friendly and Jessie didn't use it in her recipe, (which is bangin') So I omit it, but if you don't have diet restrictions and would like a thinner dip, go ahead and add a cup of whichever you choose.
Preheat your oven to 350 degrees, and in a casserole dish, mix the chicken, cream cheese, hot sauce, (dressing, if your using it) and one cup of the shredded cheese all together. Top with remaining shredded cheese and jalapeno garnish.
Bake for about 10-20 minutes, depending on how deep your dish is, or until top layer of cheese is bubbly.
Serve with celery sticks, tortilla chips, and/or GF crackers and pretzels.
May I also recommend a sturdy GF beer, like Red Bridge, for maximum Football Enjoyment?
Yeah, now that's the stuff!
add a little red onion and garnish with cilantro and I'm in.
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