What's Cooking?

While rooting around in the freezer, I found a package of cooked chicken that needed to be used up. 

There was a dip that everyone at church had raved about so I thought I would try it out.  Really how could it be bad?  It had cream cheese in it and I have a theory that anything tastes good with cream cheese in it. 

The original version was 2 cans of chicken (drained), 1 8oz. pkg of cream cheese, 1 8oz. jar of mayo, 1c. shredded cheddar, 1 4oz. can of chilies (drained), 1 jalapeno diced finely and same instructions as below.


This is my version.  Remember the I'm still doing a never ending pantry challenge so I used what I had on hand.

Chicken Enchilada Dip

2c. Chicken, cooked and shredded
8oz. pkg Cream Cheese, sof­tened
8oz. jar Mayonnaise
1c. Cheddar, shredded
1 can of Ro-Tel


Preheat oven to 350F.
Mix everything together in a medium bowl.     
Trans­fer the chicken mixture to a lightly greased medium baking dish.
Bake uncovered 20 -30 minutes or until edges are golden brown.
Serve with chips or tortillas or vegetable sticks. 

In case you are wondering, it is worth raving about...at least the pantry challenge version is.  ;)

This is part of Full Plate Thursday.