SERVES 12 | ACTIVE TIME 5 Min | TOTAL TIME 30 Min
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.
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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