Ingredients
40
40 servings
- •2 (10 ounce) cans natural chunk chicken, drained
- •0.75 cup hot pepper sauce (such as Frank's RedHot®)
- •2 (8 ounce) packages reduced-fat cream cheese, softened
- •1 cup light ranch dressing
- •1 cup shredded reduced-fat Cheddar cheese, divided
- •1 bunch celery, cleaned and cut into 4 inch pieces
- •8 ounces multigrain crackers
Instructions
- Heat chicken and hot sauce in a skillet over medium heat until heated through, about 5 minutes. Stir in cream cheese and ranch dressing; cook and stir until well blended and warm, 5 to 7 minutes. Mix in 1/2 of the Cheddar.
- Transfer mixture to a slow cooker. Sprinkle remaining Cheddar over top. Cover and cook on Low until hot and bubbly, about 30 minutes.
- Serve with celery sticks and crackers.
Nutritional Facts
Per 40 servings
- Calories: 78
- Carbohydrate: 6g
- Fat: 5g
- Fiber: 0g
- Protein: 3g
- Sugar: 1g
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