Ingredients
2 8oz pkgs cream cheese (not lowfat because it will get watery when baked)
1 jar Marie’s bleu cheese dressing
1 bottle Franks Hot Sauce
4 bone in chicken breasts
Preparation
Put a small amount of water in the bottom of a skillet. Add chicken breasts and bring to a boil. Cover and reduce heat. Simmer for 15 minutes. In the meantime, spread softened cream cheese on the bottom of a lasagna size pyrex glass pan. Pour bleu cheese dressing in a bowl and add as much hot sauce to suit your taste. Remove chicken from skillet and cool until easy to handle. Remove any skin and shred meat from bone using a fork. Add shredded chicken to sauce mixture then spred on top of cream cheese. Bake at 350 or microwave until bubbly. Serve with tortilla chips
