This dip is so amazingly satisfying and easy to make. I used poach chicken breasts but you can use leftover roasted chicken, canned chicken(I wouldn't do that but I wont judge you for it), or shredded crockpot chicken.
To poach your chicken, start by boiling salted water, enough to cover two chicken breasts. Simmer your chicken for a half hour or until cooked through. Leave in the water to cool and allow the chicken to continue to soften for another half hour or so.
Your chicken is ready when you can easily shred it apart by hand. My chicken breasts were somewhat thick so the timing really depends on the size of your chicken.
Mash up eight ounces of cream cheese, add your shredded chicken, half cup of hot sauce, 1/4 teaspoon of garlic powder and mix. I tend to make mine heavy on chicken but you can always do another block of cream cheese if you prefer but wait until everything is mixed before you decide to do that because more cheese is coming.
(peep my kitty shoes)
Mix in one cup of shredded cheddar and four ounces of blue cheese crumbles.
Add to a greased baking dish and bake at 350 for 30 minutes. Stir and serve with crackers, tortilla chips, bell pepper slices, carrots, celery, anything you fancy.
Ingredients:
Two shredded chicken breasts
1/2 cup of hot sauce
8oz cream cheese
1 cup shredded cheddar
4oz blue cheese crumbles
1/4 tsp onion powder
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