- Servings: 16
|1¼ lbs||Boneless & Skinless Chicken Breasts|
|1 tsp||Garlic Powder|
|½ tsp||Cayenne Pepper|
|1 cup||Chicken Broth|
|2||, 8 Oz. Packages Cream Cheese, room temperature|
|1 cup||Louisana-style Hot Sauce|
|2||Large Stalks Celery, diced (approximately ⅔ cup|
|½ cup||Blue Cheese Crumbles|
|¼ cup||Butter, melted|
|1 cup||Panko Bread Crumbs|
|½ cup||Grated Parmesan Cheese|
|Assorted Chips & Crackers, and additional celery.|
Preheat oven to 375 degrees. In a medium skillet, place chicken breasts, garlic powder, cayenne pepper, and chicken broth. Poach chicken until cooked through and no pink remains, approximately 20 minutes. Remove from liquid and allow to cool, then shred or dice chicken.
Combine chicken, cream cheese, hot sauce, and celery. Mix together mayonnaise and blue cheese crumbles; add to chicken mixture and stir to combine well. Spread mixture in a 2-quart baking dish. Combine melted butter, panko bread crumbs, and parmesan cheese. Sprinkle crumbs over the chicken mixture. Bake in pre-heated oven until mixture is hot, bubbly and golden brown, approximately 20 minutes.
Serve with assorted chips, crackers, and celery sticks for dipping.
For an extra spice "kick," use an additional 1/4 to 1/2 tsp. cayenne pepper, stirring it into the crumb mixture.