Prep Time::20 mins
Cook Time:: 1 hr 30 mins
Additional Time::25 mins
Total Time:: 2 hrs 15 mins
Servings::24
Yield::6 cups
Ingredients
3 (6 ounce) skinless, boneless chicken breast halves
1 teaspoon kosher salt
½ teaspoon ground black pepper
¼ teaspoon garlic powder
cooking spray
2 (8 ounce) packages cream cheese, softened
1 cup ranch dressing
1 cup hot sauce (such as Frank's RedHot)
1½ cups shredded Cheddar cheese
⅓ cup crumbled blue cheese
3 stalks green onion, green parts only, thinly sliced
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Place chicken onto a large sheet of foil and sprinkle evenly with salt, pepper, and garlic powder. Wrap foil around chicken to form a pouch, sealing it around the edges. Place foil pouch onto a rimmed baking sheet.
Bake in the preheated oven for 1 hour. Remove from the oven and let stand for 15 minutes to cool slightly.
Meanwhile, increase the oven temperature to 375 degrees F (190 degrees C). Lightly grease a baking dish with cooking spray.
Stir together cream cheese, ranch dressing, and hot sauce in a large bowl until well combined.
Roughly chop or shred cooked chicken. Add to cream cheese mixture along with Cheddar cheese; stir to combine. Pour mixture into the prepared baking dish and sprinkle with blue cheese.
Bake, uncovered, until bubbly and golden around the edges, about 30 minutes. Remove from the oven and let stand for 10 minutes. Sprinkle with green onions and serve.
Recipe Tips
You can bake the chicken up to two days ahead and store it in the refrigerator until ready to prepare the dip.
Frank's RedHot sauce is inexpensive and readily available in grocery stores.