Last week, I was hit with a quite a sucker punch. I was diagnosed with a gluten intolerance. Um....excuse me??!?!
I am still in the mourning stage right now. All I can think about are the endless amazing foods I will never again be able to eat. Sure, I could sneak a taste here and there, but the extreme pain that lasts for days just isn't worth it.
I'm not sure where I am going from here, but I am grateful that after 5 years, I finally have an answer to my misery.
I have already gone through my previous posts and labeled those that are gluten-free and will continue to do so. There are a lot of great recipes out there, both with and without gluten, and I hope to find a great balance for everyone involved!
There are so many different versions of this recipe out there, but I adore my version the best. I think it is the perfect proportion of all five ingredients. Not too heavy on any one. Perfectly balanced. Yes, you can substitute out the blue cheese for a ranch, but the blue cheese really is quite subtle (again, that perfect balance!) so don't dismiss it before you try it. I think it is considerably better with the blue cheese than the ranch and I don't like blue cheese :)
12 ounces cream cheese, room temperature
3/4 C blue cheese salad dressing
1 C shredded cheddar cheese
3 1/2 C cooked chicken, shredded
1 C Franks Hot Sauce for Wings
1 C shredded cheddar cheese
1. Preheat oven to 350 degrees. Spray a 2 qt baking dish with nonstick spray.
2. In a medium bowl, mix together the warm, shredded chicken with the hot sauce. Allow to sit for 10 minutes.
3. In a separate bowl, mix together the cream cheese, salad dressing and 1 C of shredded cheese. Add the chicken mixture and mix thoroughly. Pour into the greased pan and sprinkle with the other 1 C of cheese. Bake for 40-45 minutes until bubbly. Serve with Fritos.
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