A game-day favorite that’s guaranteed to be a hit at your next football party!
PREP TIME: 15 MINUTES
COOK TIME: 30 MINUTES
LEVEL: EASY
YIELD: 12 SERVINGS
Ingredients
- 1 Whole Rotisserie Chicken, Shredded
- 8 oz of Philadelphia Cream Cheese, at Room Temp
- ½ Cup of Hellman’s Mayonnaise
- ½ Cup Frank’s Red Hot Cayenne Pepper Sauce
- 2 Cups Shredded Pepper Jack Cheese, Divided
- 1 Garlic Clove, Minced
- ¼ Cup Green Onions Chopped (Green Parts); Plus 1 tbsp Chopped (White Parts) for Garnish
Preparation Method
-
- Preheat the Convection M or E Series Oven to 350F Convection or the Convection Steam Oven to 350F Convection Humid.
- Set up all ingredients and begin to prepare the dish
- If the cream cheese is still firm, place in an oven proof 8×8 dish and place in your oven for a few minutes, this should allow it to be mixed in smoothly. Alternatively, you may heat it up in the microwave for 45 seconds in a microwave safe bowl.
- Once warmed up, add the cream cheese, mayonnaise, hot sauce and garlic in a large bowl and mix until incorporated. Stir in shredded chicken, 1 ½ cups pepper jack, ¼ cup blue cheese and the scallions (green parts only). Once the mixture has come together, transfer it to an 8×8 dish and top it with the remaining pepper jack and blue cheese.
- To be Done in the Convection Steam Oven
- Bake on Convection Humid, rack 2 or 3 for 30 minutes, until browned and bubbly.
- To be Done in the M or E Series Oven
- Bake on Convection; rack number 4, for 25 minutes until bubbly and switch mode to Broil Medium for 5 minutes until browned.
- Let the dish stand for about 5 minutes and then top with your scallion garnish. Serve with chips, celery or carrots. Enjoy!
