Prep Time::15 mins
Cook Time::30 mins
Additional Time::5 mins
Total Time::50 mins
Servings::12
Yield::12 servings
Ingredients
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½ tablespoon olive oil
2 skinless, boneless chicken breasts, diced
½ tablespoon garlic powder
1 (8 ounce) package fat-free cream cheese, softened
½ cup crumbled blue cheese (Optional)
½ cup fat-free blue cheese salad dressing
½ cup Buffalo wing sauce (such as Frank's RedHot®)
1 (8 ounce) package shredded smoked Cheddar cheese
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Heat olive oil in a skillet over medium heat. Saute chicken in the hot oil with garlic powder until no longer pink in the center and juices run clear, 5 to 8 minutes.
Spread cream cheese onto the bottom of an oven-proof round pie dish. Add cooked chicken and blue cheese crumbles.
Mix blue cheese salad dressing and Buffalo sauce together in a bowl; pour evenly over cream cheese and chicken. Top with smoked Cheddar cheese.
Bake in the preheated oven until heated through and cheese is melted, about 25 minutes. Remove from the oven and let rest for 2 to 3 minutes; stir to mix ingredients.
Cook's Notes:
You can use non-fat ranch salad dressing instead of blue cheese dressing, and regular Cheddar cheese instead of smoked, if desired.
This can be easily adapted for a slow cooker.