This recipe is for a bread maker.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Total Time: | 15 mins |
| Servings: | 20 |
| Yield: | 20 servings |
Ingredients
- 2 (10 ounce) cans chicken breast, drained
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
- ½ pound pepperjack cheese, shredded
- 1 (8 ounce) package cream cheese
- 1 cup cubed processed cheese food (such as Velveeta®)
- ½ cup shredded Mexican cheese blend
Instructions
- Mix chicken, cream of chicken soup, diced tomatoes with green chile peppers, pepperjack cheese, cream cheese, cubed cheese food, and Mexican cheese blend in a 2-quart microwave-safe bowl.
- Heat in microwave in 30 to 60 second intervals, stirring between each interval, until the cheese is all melted and can be stirred into a smooth mixture, about 5 minutes; transfer to a slow cooker set to Low to keep warm while serving.
- The dip can be prepared in a slow cooker and warmed over low heat, but will take awhile to melt.
Nutrition Facts
| Calories | 188 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 53 mg |
| Dietary Fiber | 0 g |
| Protein | 12 g |
| Saturated Fat | 7 g |
| Sodium | 536 mg |
| Sugars | 1 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
It’s easy to make and a hit with all my friends
Not the best…
Served this for Super Bowl. Easy & yummy. The only thing I would do differently would be to add another can of chicken. So much cheese that the chicken was almost unnoticed.
Neither of us were a fan. I halved the recipe and followed it except to add the 1/4 c of Mexican blend cheese since I didn’t have any. I just don’t think it would have made a difference. We ate it with corn tortilla chips and while both of us ate some, it was not something we wished to repeat. Sorry.