Preparation Time: 15 minutes

Cook Time: 20 minutes

Cut: Cooked Chicken


2 chicken boneless skinless breasts cooked and chopped 1/2-inch cubes
1/4 cup (60 ml) hot sauce such as Frank’s Redhot Sauce
½ cup (125 ml) blue cheese or ranch salad dressing
8 oz (250 g) package cream cheese, softened
1 cup (250 ml) shredded cheddar cheese, divided into 2, ½ cup portions
8 oz (227 ml) canned water chestnuts, drained and sliced
3 green onions, chopped
1 tbsp (15 ml) parsley, chopped


Preheat oven to 400F degrees.

In a large bowl mix cooked chicken, cream cheese, blue cheese dressing, hot sauce, ½ cup of cheese, water chestnuts, and green onion.

Spread mixture on the bottom of a 9” x 9" glass baking pan or casserole dish.

Top with remaining cheese.

Bake for 20 minutes or until cheese is melted and bubbly.

Garnish with chopped parsley.

Serve with crackers, tortilla chips or raw vegetable sticks.