CHICKEN DIP
From skyelydoo 14 years ago
- 30 minutes to make
- Serves 8
FOR THOSE WHO DO NOT LIKE CRAB, THIS IS A DELICIOUS OPTION. IT IS EASY TO MAKE AND CAN BE MADE UP TO TWO DAYS AHEAD AND REFRIGERATED UNTIL IT'S TIME TO BAKE IT FOR YOUR PARTY.
Ingredients
- 8 oz poached chicken breast shopping list
- 8 oz cream cheese (room temperature) shopping list
- 1/2 c finely minced onion or more to taste shopping list
- 1/4 t garlic powder or more to taste shopping list
- 1/2 c shredded parmesan cheese divided shopping list
- chicken stock (reserve when finished with poaching) shopping list
How to make it
- To poach chicken: In appropriate size saucepot, place 2 - 3 c chicken stock and bring to boil. Add chicken and poach in stock for 10 minutes. Turn off heat and cover pan. Let chicken cool in stock until cool enough to handle.
- Shred chicken between thumb and index finger into bowl. Set aside.
- In another bowl combine remaining ingredients, except 1/4c parmesan cheese and shredded chicken, well.
- Fold in shredded chicken. If mixture seems too thick to spread, add chicken stock one tablespoon at a time until desired consistency is reached; it should be somewhat stiff so that it will mound up on a spoon.
- Transfer mixture to an appropriate size shallow casserole.
- Top with remaining 1/4 c parmesan cheese.
- Bake at 350* for 30 minutes.
- Serve with crackers or thinly sliced rustic bread.
- Note: This recipe doubles very well. Also can be frozen.
People Who Like This Dish 2
- tuilelaith Columbia, MO
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