Shred your chicken with a pair of forks, holding the larger pieces down with one fork, and pulling the meat apart with the other. Make sure you separate any skin or chicken bones before moving on to the next step.
Transfer the Chicken into a large mixing bowl, and add a block of room temperature Cream Cheese. If the cheese is too cold, it will be very stiff and difficult to mix. If your cheese isn’t ready to go by the time you reach this step, then pop it in the microwave for 15-20 seconds to soften it. Make sure you remove the foil first!
Add in about a cup and a half of tex mex shredded cheese, and 3-4 tablespoons of Sour Cream. For a lower calorie version, you can substitute the yogurt with sour cream. Add about an equal part of ranch or bleu cheese dressing as your sour cream to the mixture, and then top with as much hot sauce as you want. Taste the mixture as you go, and stop when you like the taste.
In a pan, fry up 4-5 strips of bacon until crispy, and as much fat is rendered out of the meat as possible. Set aside on a paper towel to cool before chopping into bacon bits.
In the bacon fat, saute one large onion with a pinch of salt until translucent. Add the chopped bacon bits back into the pan and cook everything together for another minute or two before adding to the mixing bowl with your chicken and cheese mixture.
Mix everything to combine, transfer to a baking dish and top with some more tex mex shredded cheese.
Bake the mixture in the oven for 15-20 minutes at 375 degrees or until the cheese on top is melted and bubbly.
Top with chopped green onions and serve with your favourite dippable snacks.
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