4 boneless, skinless, chicken breasts
16 oz. cream cheese
1 (12-oz.) bottle bleu cheese dressing
1/2 -3/4 c. hot sauce
8 oz sharp cheddar cheese

Cooking Instructions

Boil in a large sauce pan enough water to cook the chicken breasts. Then, boil the chicken until its cooked through, about 15 minutes. Remove the chicken, pat dry, and shred with a fork. Place the shredded chicken in a large baking dish.(For a tailgate, I usually use 2 of those disposable 8 by 8 aluminum pans, or one large one.) Pour your desired amount of hot sauce over the chicken, and season with salt and pepper if desired. Set this dish in the refrigerator to let the chicken absorb the flavor. Preheat your oven to 350. Next, over medium heat in a large pan, melt the cream cheese. Pour in the blue cheese dressing and stir until they are completely combined. Pour this mixture over the chicken. Bake for 10 minutes. Remove, but don't turn the oven off. Sprinkle the cheddar cheese evenly over the top and return to the oven for another 10-15 minutes, until the cheese is melted and starting to brown just a little. Serve hot or cold with chips or butter crackers.

Note: This dip is so yummy...we have put it on tortilla shells and have eaten it that way. Instead of Bleu Cheese dressing, I use Bleu Cheese gives it a cheesier taste. The fat free variety of cream cheese doesn't work well in this dish.