2 lbs. boneless skinless chicken breasts, poached and shredded
1/2 cup hot Sauce, (Courtney uses Frank’s Hot Sauce)
1/2 cup blue cheese dressing, (Courtney uses Marie’s Blue Cheese Dressing)
4 oz. Cheddar cheese, grated
4 oz. Monterey Jack cheese, grated
Salt and pepper
4 oz. blue cheese, crumbled
Preheat oven to 350ºF.
In a medium mixing bowl, stir together the hot sauce, dressing, Cheddar cheese and Monterey Jack cheese just until combined. Salt and pepper to taste. Gently fold in the shredded chicken and pour mixture into a casserole dish that has been sprayed with a non stick cooking spray. Top with blue cheese and bake until cheese is melted and bubbly (approximately 30 minutes). Serve with tortilla chips or a crusty bread.
From Paula Deen