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| Servings |
Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 6 tablespoons ranch salad dressing
- 6 tablespoons Frank's Red Hot Original Hot Sauce (more if you would like it extra hot)
- 1 1/2 pounds cooked chicken, shredded or rough chopped (grilled, rotisserie or fried)
- 8 slices bacon, cooked crisp and chopped fine, divided
- 8 ounces sharp cheddar cheese, shredded
- 4 ounces blue cheese crumbles
- 4 ounce can diced green chiles
- 4 ounce can chopped or diced pickled jalapenos
- 4 ounces sliced black olives (optional)
- 4 scallions, chopped and divided
- 1 tablespoon Tony Chachere's Creole Seasoning (optional, but delicious)
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 Roma tomatoes, diced
- 2 tablespoons fresh parsley
- flour tortillas (optional, enough to cover the bottom of the pan)
- carrot and celery sticks
- tortilla chips
Ingredients
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Instructions
- Preheat the oven to 350 degrees. In a bowl, mix together the cream cheese, sour cream, mayonnaise, ranch salad dressing and Frank’s Hot sauce until well combined. Add chicken, chopped bacon, cheddar cheese, blue cheese, chiles, jalapenos, olives and half of the scallions. Mix to combine. Add Tony Chachere’s Creole Seasoning, garlic powder, salt and pepper and mix well. Line a 9X12 inch baking dish or cast iron skillet with flour tortillas. Spoon the mixture into casserole the dish or skillet. Sprinkle remainder of bacon over top. Bake for 30 minutes. Remove from oven. Garnish with remainder of scallions, diced tomato and fresh parsley. Serve hot or warm with tortilla chips or vegetable sticks.
Jan’s Notes:
- Tony Chachere’s Creole Seasoning can generally be found in the spice aisle or seafood section of grocery stores.
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