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Tuesday, April 5, 2016

Cheesy BBQ Ranch Chicken Dip

I made this a couple of weeks ago for a game night hubby was hosting at our house.  All of the men loved it but there was one guy in particular who ate about half the dip by himself!  I don't eat cream cheese or sour cream so I didn't give this a try but the guys all gave it two thumbs way up.

2 (8 ounce packages) Philadelphia Cream Cheese, softened
8 ounces sour cream
3 tablespoons dry ranch dressing mix
24 ounces shredded chicken
1 (18 ounce) bottle hickory brown sugar barbecue sauce
8 ounces Colby jack cheese, shredded

Preheat oven to 350°F.
In a 2 quart baking dish (8x8x2 works perfectly) combine cream cheese, sour cream and dressing mix.
Use a spoon to mix well.
Then spread evenly along the bottom of the pan.
In a medium bowl combine shredded chicken and barbecue sauce.
Stir until well mixed.
Pour on top of ranch mixture.
Use spoon to spread into one even layer.
Sprinkle with cheese.
Bake for 20-25 minutes, until the top is golden brown and the casserole is warmed through.
Serve and enjoy!

COOK'S NOTES: This dip works perfectly with left over shredded chicken, rotisserie chicken or even canned shredded chicken.

 

Recipe developed by Donna Elick - The Slow Roasted Italian
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