From the kitchen of Michelle Weston. This is my son's
favorite dip. He asks me to make it every time we go
somewhere! In a pinch, you can use 2 cans of
chicken, but I have only done that once. We serve
this with Scoops.
2 boxes cream cheese, 8 oz each, softened
1 c blue cheese dressing
1 c Frank's hot sauce
1 c diced celery
3 chicken breasts, cooked and shredded
Pour into a 9x9 pan.
Sprinkle over the top:
2 c monterey jack cheese, shredded
Bake @ 350 for 30 minutes.
Serve with tortilla chips or scoops.
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