Directions
- 1Roast the garlic.
- 2Shred 8 ounces of cheddar cheese and 8 ounces of smoked gouda cheese.
- 3Chop chives.
- 4In a bowl, mix 1 teaspoon each of seasoning salt, pepper, smoked paprika, cayenne pepper, garlic powder, and onion powder.
- 5Season chicken cutlets on both sides with the mixed seasoning.
- 6Place the seasoned chicken on a baking sheet with some oil and bake at 375 for about 25 minutes.
- 7Shred the cooked chicken using two forks or claw shredders.
- 8In a bowl, combine 8 ounces of softened cream cheese, half of the chopped chives, and half a cup of Frank's RedHot sauce.
- 9Mix well.
- 10Add one ranch packet to the mixture.
- 11Add the roasted garlic to the mixture.
- 12Mix again.
- 13Add three-fourths of the shredded cheese and fold in.
- 14Add all the shredded chicken and fold in.
- 15Put the mixture in a baking dish.
- 16Top with the remaining cheese and chives.
- 17Bake at 375 for about 20 minutes, or until cheese is melted.
Ingredients
- 1 garlic
- 8 ounces cream cheese
- 8 ounces smoked gouda
- 1 container chives
- 1 teaspoon seasoning salt
- 1 teaspoon pepper
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 chicken cutlets
- 1 dash oil
- 0.5 cup Frank's RedHot sauce
- 1 ranch packet
Equipment
knifebox graterbowlsmall containerbaking sheettongs2 forks or claw shreddersbaking dishspatula
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