I have modified this recipe multiple times and we now have a winner!
- Carbohydrate 2.4976 g
- Cholesterol 377.333333333333 mg
- Fat 26.9893333333333 g
- Fiber 0.261333328882853 g
- Protein 145.6976 g
- Saturated Fat 5.07056 g
- Serving Size 1 1 Serving (704g)
- Sodium 1949.24266666667 mg
- Sugar 2.23626667111715 g
- Trans Fat 3.43872 g
- Calories 886 calories
Step-by-step
- Bring a pot of water to a boil and add chicken and continue to boil for 40 mins.
- Run cold water over chicken in a strainer to cool it down so it doesn't burn you when u are shredding it.
- Either shred the chicken by hand or lightly shred in a food processor.
- Put the cream cheese bar in the microwave for 1 minute to soften.
- In a large pan add chicken, ranch and franks red hot and stir til blended.
- Then add softened cream cheese, and all of shredded cheddar cheese except about a handful.
- Once u get this all melted together u can put in a bowl to serve and add the extra handful of cheddar cheese to the top so it melts on top. You can also put it in the crock pot and leave on keep warm if you are going to be serving it over a long period of time throughout the day.
- Serve with pita or tortilla chips and celery.
Boiling four boneless chicken breasts for forty minutes breaks down the muscle fibers completely, which makes hand-shredding or pulsing in a food processor much easier. Cream cheese functions as the structural binder here; microwaving the eight-ounce bar for precisely one minute ensures it incorporates smoothly without seizing when mixed with the hot components. Substituting ranch dressing with blue cheese dressing shifts the flavor profile toward a sharper, more pungent finish, while adjusting the one-to-one ratio of hot sauce alters the heat level directly. Cheddar cheese provides both meltability and oil separation, so retaining a handful to sprinkle over the finished surface creates a contrasting visual crust. Temperature control remains critical throughout assembly; maintaining low heat prevents the dairy solids from breaking and separating into an oily pool. Equipment alternatives include transferring the mixture to a slow cooker set to keep warm for extended service windows, though a heavy-bottomed pan works efficiently for immediate consumption with celery, pita, or tortilla chips.
