Cheesy Chicken Dippers Recipes

SUPER CHEESY SPICY CHICKEN DIP

Steps:

• Heat the olive oil in a medium saucepan over medium heat. Add the onions, scallion whites, 1/2 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the onions are softened and translucent, about 5 minutes.
• Meanwhile, shred the Cheddar on the large holes of a box grater. Cut the mozzarella into 1/4-inch to 1/2-inch cubes and set both cheeses aside.
• Once the onions have softened, add the chipotle chiles and adobo sauce to the saucepan and stir until the onions are evenly coated and the adobo sauce is heated through, about 1 minute. Add the milk and stir, scraping up any browned bits from the bottom of the saucepan. Add the hot sauce, cream cheese, Cheddar and mozzarella and cook, stirring continuously, until all the cheese has melted and the hot sauce has thoroughly combined, about 4 minutes. Gently fold in the chicken.
• Transfer the dip to a heatproof serving bowl and top with the reserved scallion greens and the crispy fried onions. Serve warm with tortilla chips.

CHEESY CHICKEN DIP

Steps:

• Mix chicken, cream of chicken soup, diced tomatoes with green chile peppers, pepperjack cheese, cream cheese, cubed cheese food, and Mexican cheese blend in a 2-quart microwave-safe bowl.
• Heat in microwave in 30 to 60 second intervals, stirring between each interval, until the cheese is all melted and can be stirred into a smooth mixture, about 5 minutes; transfer to a slow cooker set to Low to keep warm while serving.

CHEESY BUFFALO CHICKEN DIP

Steps:

• Place chicken breasts in a large saucepan; cover with water. Boil until cooked through, about 20 minutes. Remove from water, and cool. Pull meat from bones and skin. Shred meat and reserve.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in large skillet. Stir in celery; cook until soft. Mix in the cream cheese, blue cheese dressing, and ranch dressing. Cook and stir until smooth and creamy. Stir in the shredded chicken and hot sauce. Spoon mixture into an 8x8 baking dish. Sprinkle with the shredded cheese.
• Bake in preheated oven until golden and bubbly, about 30 minutes.

CHEESY CHICKEN DIPPERS

Steps:

• Preheat oven to 190°C.
• Line a large baking tray with baking parchment.
• Place bread in a blender or food processor and blend to make fine breadcrumbs.
• Mix the breadcrumbs with the grated cheese and tip onto a large plate.
• Place the egg white and flour in 2 separate shallow bowls.
• Dip the chicken pieces in the flour first to lightly dust then dip into the egg whites and finally into the cheesy breadcrumbs, turning to evenly coat.
• Place on prepared baking tray.
• Bake for 25-30 minutes, until the chicken is thoroughly cooked, there is no pink meat and the juices run clear when pierced with a sharp knife.
• Serve the chicken dippers with tomato sauce or mayonnaise.

CHEESY BUFFALO CHICKEN DIP

Steps:

• Preheat the oven to 350 degrees F.
• Combine the chicken, cottage cheese, hot sauce, pepper jack and Cheddar in a large bowl and mix well. Transfer to an 8-inch square baking dish, spreading it into an even layer. Sprinkle all over with the blue cheese and bake until hot and bubbly, about 35 minutes.
• Serve warm with baby carrots, celery sticks, crackers and chips.

HOT CHEESY CHICKEN DIP

Steps:

• Combine all 5 ingredients in mixing bowl until well mixed.
• Put into 9x13 glass baking dish and bake @ 350 degrees for 30 minute or until bubbly.
• Serve warm with tortilla chips.

CHEESY CHICKEN DIP

Steps:

• Place frozen (or thawed) chicken breasts in crock pot with the garlic and Rotel tomatoes. Cook until chicken is fully cooked and can be shredded easily (mine took about 3 hours on high).
• Shred chicken while it's still in crock pot.
• Add all other ingredients to the chicken/tomato mixture (leave all juices that were created) and continue to cook on low until the dip is hot and creamy! I let mine sit in the crock pot on low for about an hour and then switched it to warm until we were ready to eat.

CHEESY CHICKEN TACO BREADSTICK DIPPERS WITH SOUP

Steps:

• Gather ingredients and heat oven to 350°F. Line large cookie sheet with cooking parchment paper.
• In medium bowl, mix chicken, chiles and 1 teaspoon of the taco seasoning mix.
• Unroll 1 can dough. Press into rectangle filling most of the space on cookie sheet. Spread chicken mixture evenly on dough. Top evenly with cheese.
• Unroll second can of dough. Place on top, pressing edges firmly to seal.
• Sprinkle with remaining 1/2 teaspoon taco seasoning mix. Using pizza cutter, cut into 1-inch "breadstick" strips.
• Bake 20 to 25 minutes or until cooked through. Remove from cookie sheet; cool 5 minutes before separating into breadsticks.
• Cook soup as directed on cans. Serve soup with breadsticks.