Type what you have

Ingredients

• ✓ chicken breast
• ranch dressing
• sour cream
• hot sauce
• cheddar cheese

Instructions

1. 1 Bring a large pot of water to a boil. Add chicken; cover and reduce heat to medium. Simmer until chicken is no longer pink in the center and juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and shred when cool enough to handle.
2. 2 Combine ranch dressing and sour cream in a saucepan over low heat. Stir and heat until warm, about 5 minutes. Stir in hot sauce and 1/2 cup Cheddar cheese, followed by shredded chicken.
3. 3 Transfer mixture to an 8-inch round baking dish and top with remaining 1 cup Cheddar cheese. Place in the refrigerator to cool for 1 to 2 hours.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Remove dip from the refrigerator and bake in the preheated oven until cheese is bubbly, 20 to 30 minutes. Let cool slightly before serving.

By carin

Ingredients

• ✓ chicken breast
• cream cheese
• hot pepper sauce
• ranch dressing
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a nonstick skillet over medium heat. Add chicken breasts; cook until juices run clear, about 4 minutes per side. Transfer to a cutting board; cool completely. Shred into strands using a fork.
3. 3 Combine cream cheese, hot pepper sauce, and ranch dressing in a bowl until well blended. Add shredded chicken; mix well. Transfer mixture to a 9x13-inch baking dish; sprinkle Cheddar cheese over top.
4. 4 Bake in the preheated oven until cheese is bubbling, about 10 minutes.

By Shauna

Ingredients

• ✓ chicken breast
• cream cheese
• buffalo wing sauce
• ranch salad dressing
• sour cream
• colby monterey jack cheese
• tortilla chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix chicken, cream cheese, buffalo wing sauce, ranch dressing, and sour cream together in a large bowl; transfer to a 9x13-inch baking dish. Sprinkle Colby-Monterey Jack cheese evenly on top.
3. 3 Bake in the preheated oven until cheese is melted and lightly browned, 25 to 30 minutes. Serve with tortilla chips.

By Cookin'Momma

Ingredients

• ✓ chicken breast
• pico de gallo
• sour cream
• mexican cheese blend
• taco seasoning mix
• cooking spray
• mini sweet bell pepper
• olive

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine shredded chicken, 1/2 cup pico de gallo, 1/2 cup sour cream, 1/2 cup Mexican cheese blend, and taco seasoning in a large bowl.
3. 3 Spray a baking dish with cooking spray. Fill each pepper with as much chicken mixture as possible and place in the baking dish. Sprinkle pepper halves with 1/4 cup Mexican cheese blend. Cover with olives and remaining 1/4 cup cheese.
4. 4 Bake in the preheated oven until cheese is melted and peppers have begun to soften, 15 to 20 minutes. Top each cooked pepper with a dollop of pico de gallo and sour cream.

By SunnyDaysNora

Ingredients

• ✓ chicken breast
• beef-flavored ramen noodle
• water
• mayonnaise
• jalapeno pepper
• hot sauce

Instructions

1. 1 Break ramen noodles into a bowl into small pieces and add seasoning packets. Pour enough boiling water over noodles to cover; cover bowl and let sit until noodles are tender, about 5 minutes.
2. 2 Stir mayonnaise, chicken, jalapeno peppers, and hot sauce into noodle mixture. Refrigerate until chilled, about 1 hour.

By bdweld

Ingredients

• ✓ chicken breast
• jalapeno pepper
• pepperjack cheese
• bacon
• toothpick
• buffalo wing sauce
• blue cheese salad dressing

Instructions

1. 1 Preheat the oven broiler.
2. 2 Place quartered jalapenos on a baking sheet, and broil just until they start to brown, about 5 minutes per side. Remove from heat, and allow to cool enough to handle. Leave the broiler on.
3. 3 Stuff each jalapeno quarter with a pepperjack cheese strip, and wrap with chicken and bacon strips, securing with toothpicks. Arrange on the baking sheet.
4. 4 Broil wrapped jalapenos until cheese is melted and bacon and chicken are cooked through, about 5 minutes on each side. Serve on a platter with buffalo wing sauce and bleu cheese dressing for dipping.

By Lisawas

Ingredients

• ✓ chicken breast
• cooking spray
• artichoke heart
• parmesan cheese
• mayonnaise
• garlic pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a baking dish with cooking spray.
2. 2 Mix together artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper in a medium bowl.
3. 3 Place chicken in the prepared baking dish. Cover evenly with artichoke mixture.
4. 4 Bake, uncovered, in the preheated oven until browned in places, chicken is no longer pink in the center, and juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Amanda Bibb

Ingredients

• ✓ chicken breast
• buttermilk
• hot pepper sauce
• panko bread crumb
• egg substitute
• cooking spray
• hot pepper sauce

Instructions

1. 1 Whisk together the buttermilk and 1/2 cup hot pepper sauce in a bowl, and pour into a resealable plastic bag. Add the chicken breast strips, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour or overnight.
2. 2 Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet; set aside. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade.
3. 3 Place the panko bread crumbs and egg substitute in separate dishes. Gently press the chicken into the bread crumbs to coat and shake off the excess. Dip into the beaten egg, then press into bread crumbs again. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange the breaded chicken on the prepared baking sheet. Spray chicken strips lightly with cooking spray.
4. 4 Bake in the preheated oven for 10 minutes, then gently flip the chicken strips and spray with cooking spray again. Continue baking the chicken until golden brown and no longer pink in the center, about 10 minutes more. Add a dash more of the hot pepper sauce, a return to oven. Bake until the sauce dries, about 5 minutes.

By Kattygirl

Ingredients

• ✓ chicken breast
• egg
• heavy cream
• salt
• panko bread crumb
• herbes de provence
• parmesan cheese
• cooking spray

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
2. 2 Combine egg, whipping cream, and 1/2 of the salt in a bowl. Whisk until yellow and frothy.
3. 3 Mix panko, herbs. and remaining salt together in a separate shallow bowl until well combined.
4. 4 Dip chicken pieces first into egg mixture, followed by panko, and set in the air fryer basket.
5. 5 Air-fry for 13 minutes, shaking the basket every 5 minutes. Spray with cooking spray and sprinkle with Parmesan cheese. Air-fry until chicken is no longer pink in the center and the juices run clear and Parmesan is melted, about 2 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By thedailygourmet

Ingredients

• ✓ chicken breast
• olive oil
• celery
• cream cheese
• blue cheese dressing
• ranch dressing
• hot pepper sauce
• cheddar cheese

Instructions

1. 1 Place chicken breasts in a large saucepan; cover with water. Bring to a boil and cook until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center of a breast should read at least 165 degrees F (74 degrees C). Drain and allow chicken to cool enough to handle. Pull meat from bones and skin. Shred meat and set aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Heat olive oil in a large skillet over medium heat. Cook and stir celery in hot oil until soft. Mix in cream cheese, blue cheese dressing, and ranch dressing. Cook and stir until smooth and creamy. Stir in shredded chicken and hot sauce. Transfer to an 8x8-inch baking dish and sprinkle with shredded cheese.
4. 4 Bake in the preheated oven until golden and bubbly, about 30 minutes.

By MLALAK

Ingredients

• ✓ chicken breast
• monterey jack cheese
• cheddar cheese
• cream cheese
• salt
• pepper
• crescent roll dough
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. 2 Place chicken breasts into a large pot and cover with salted water by several inches; bring to a boil. Reduce heat to medium and simmer until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from water and cool. Shred chicken using two forks.
3. 3 Thoroughly mix Monterey Jack cheese, Cheddar cheese, cream cheese, salt, and pepper together in a bowl. Stir chicken into cheese mixture.
4. 4 Separate crescent roll dough and lay each piece flat on a work surface. Spread chicken-cheese mixture onto each piece of dough and roll dough into crescent roll shapes. Place rolls on prepared baking sheet and brush with melted butter.
5. 5 Bake in the preheated oven until cheese is melted and rolls are golden, 20 to 25 minutes.

By Amy M

Ingredients

• ✓ chicken breast
• carrot
• egg white
• cornstarch
• white sugar
• ginger
• black pepper
• white bread
• margarine
• soy sauce

Instructions

1. 1 Place chicken, carrot, egg white, cornstarch, sugar, ginger, and black pepper in a food processor. Pulse until the chicken is well minced. Cut each slice of bread into 4 triangles. Spread the tops and sides of each triangle with the chicken mixture.
2. 2 Melt half of the margarine in a 12 inch nonstick skillet over medium heat. Place half of the triangles, spread side down, in the skillet. Cook until golden brown, about 4 minutes. Flip with a spatula and cook until the other side is brown, about 2 minutes. Transfer to a serving platter and keep warm. Repeat process with the other half of the triangles and margarine. Serve with soy sauce diluted with water for dipping.

By Cheftell

Ingredients

• ✓ chicken breast
• cooking spray
• cream cheese
• cayenne pepper
• ranch dressing
• hot pepper sauce
• cheddar cheese
• blue cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 3-cup oven-proof serving dish with cooking spray.
2. 2 Combine shredded chicken, cream cheese, and cayenne in a 10-inch nonstick skillet over medium heat. Stir until cream cheese has melted, 2 to 3 minutes. Stir in ranch dressing, remove from heat, and pour into the prepared dish. Spread Buffalo sauce evenly over top and sprinkle with Cheddar.
3. 3 Bake in the preheated oven until dip is warmed through and cheese is melted, about 20 minutes. Remove from the oven and sprinkle with blue cheese. Serve warm.

By Bibi

Ingredients

• ✓ chicken breast
• cucumber
• neufchatel cheese
• tomato
• green onion
• mayonnaise
• red pepper flakes
• garlic salt
• pretzel crisps

Instructions

1. 1 Slice cucumber halves lengthwise with a mandoline or knife into 1/8-inch-thick long slices
2. 2 Mix together chicken, Neufchâtel cheese, tomato, green onions, mayonnaise, red pepper flakes, and garlic salt in a large bowl until well blended.
3. 3 Lay cucumber slices flat on a work surface. Spoon 2 teaspoons chicken mixture on the bottom (flat) edge of each slice; roll up. Secure with toothpicks and place rolls upright like cups on a serving plate. Push a Snack Factory Pretzel Crisp about halfway down into chicken mixture.

By bdweld

Ingredients

• ✓ chicken breast
• green onion
• cheddar cheese
• pepperjack cheese
• hot pepper sauce
• ranch dressing mix
• oil
• all-purpose flour
• egg
• bread crumb

Instructions

1. 1 Mix the chicken, green onions, Cheddar cheese, pepperjack cheese, hot sauce, and ranch dressing mix together in a bowl; form the mixture into 1-inch balls with a scoop. Place the balls on a large, flat dish; chill in refrigerator 2 to 3 hours.
2. 2 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
3. 3 Gently press the balls into the flour to coat and shake off any excess. Dip into the beaten egg and then press into bread crumbs. Place the breaded chicken balls onto a plate while breading the rest; do not stack.
4. 4 Fry the breaded balls in the hot oil until slightly browned, about 1 minute.

By PRINCESSCOOK1

Ingredients

• ✓ chicken breast
• salt
• black pepper
• garlic powder
• cooking spray
• cream cheese
• ranch dressing
• hot sauce
• cheddar cheese
• blue cheese
• green onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place chicken onto a large sheet of foil and sprinkle evenly with salt, pepper, and garlic powder. Wrap foil around chicken to form a pouch, sealing it around the edges. Place foil pouch onto a rimmed baking sheet.
3. 3 Bake in the preheated oven for 1 hour. Remove from the oven and let stand for 15 minutes to cool slightly.
4. 4 Meanwhile, increase the oven temperature to 375 degrees F (190 degrees C). Lightly grease a baking dish with cooking spray.
5. 5 Stir together cream cheese, ranch dressing, and hot sauce in a large bowl until well combined.
6. 6 Roughly chop or shred cooked chicken. Add to cream cheese mixture along with Cheddar cheese; stir to combine. Pour mixture into the prepared baking dish and sprinkle with blue cheese.
7. 7 Bake, uncovered, until bubbly and golden around the edges, about 30 minutes. Remove from the oven and let stand for 10 minutes. Sprinkle with green onions and serve.

By NicoleMcmom

Ingredients

• ✓ chicken breast
• soy sauce
• teriyaki marinade
• worcestershire sauce
• parsley
• lemon juice
• salt
• ginger
• garlic powder
• black pepper
• cayenne pepper
• cooking spray

Instructions

1. 1 Cut chicken with the grain into very thin strips, about 1/4-inch thick, while still mostly frozen.
2. 2 Whisk soy sauce, teriyaki marinade, Worcestershire sauce, parsley, lemon juice, smoked salt, ginger, garlic powder, black pepper, and cayenne together in a bowl and pour into a resealable plastic bag. Add chicken strips, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, or overnight.
3. 3 When ready to cook, preheat the oven to 180 degrees F (80 degrees C). Spray a wire rack with cooking spray; place the rack onto a rimmed baking sheet.
4. 4 Remove chicken from marinade and shake off excess. Place chicken on the prepared rack as close together as possible without touching. Discard remaining marinade.
5. 5 Bake in the preheated oven, flipping halfway through, until chicken is uniformly dark orange in color and dry inside when cut in half, 4 to 5 hours.

By C R Henning

Ingredients

• ✓ chicken breast
• plain non-fat yogurt
• mayonnaise
• blue cheese
• green onion
• black pepper
• vegetable oil
• salt
• butter
• hot pepper sauce

Instructions

1. 1 To Make Dip: In a small bowl, whisk together the yogurt, mayonnaise and bleu cheese. Stir in green onion and pepper; cover and refrigerate.
2. 2 To Make Strips: Heat oil in a large skillet. Season chicken with salt and sautee over medium high heat, stirring frequently, until lightly browned and cooked through, about 7 to 10 minutes. Remove skillet from heat. Add butter and hot pepper sauce to skillet and swirl until the butter melts and the sauce coats the chicken.
3. 3 Serve hot chicken with refrigerated dip mix.

By KENULIA

Ingredients

• ✓ chicken breast
• olive oil
• worcestershire sauce
• italian seasoning
• garlic powder
• salt
• black pepper
• all-purpose flour
• cooking spray
• parmesan cheese
• parsley

Instructions

1. 1 Whisk olive oil, Worcestershire, Italian seasoning, garlic powder, salt, and pepper together in a bowl. Add chicken cubes and stir to coat.
2. 2 Preheat an air fryer to 370 degrees F (185 degrees C) for 10 minutes.
3. 3 Add flour to the chicken mixture and stir to coat until all liquid is absorbed.
4. 4 Place chicken in the basket of the air fryer and cook for 8 minutes. Using tongs, flip the pieces over. Spray tops with non-stick cooking spray and cook 8 minutes more.
5. 5 Sprinkle Parmesan cheese and parsley over the chicken. Cook until cheese has started to melt, about 2 minutes more. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ chicken breast
• oil
• all-purpose flour
• salt
• black pepper
• cayenne pepper
• paprika
• garlic powder
• egg
• milk
• hot pepper sauce
• butter

Instructions

1. 1 Gather all ingredients and heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Combine flour, salt, black pepper, cayenne pepper, paprika, and garlic powder in a large bowl.
3. 3 Whisk egg and milk together in a small bowl.
4. 4 Dip each piece of chicken in egg mixture, then roll in flour mixture. Repeat so that each piece of chicken is double-coated. Refrigerate breaded chicken for 20 minutes.
5. 5 Fry chicken in hot oil in batches. Cook until golden brown and juices run clear, 5 to 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. 6 Combine hot sauce and butter in a microwave-safe bowl. Heat sauce in the microwave until melted, 20 to 30 seconds. Pour sauce over fried chicken; mix to coat.
7. 7 Serve and enjoy!

By BETTYCOOK

Ingredients

• ✓ chicken breast
• parsley
• monterey jack cheese
• mozzarella cheese
• parmigiano-reggiano cheese
• olive oil
• panko bread crumb
• marinara sauce
• parmigiano-reggiano cheese
• monterey jack cheese
• mozzarella cheese
• water
• olive oil
• cayenne pepper
• black pepper
• salt
• ricotta cheese

Instructions

1. 1 Drain ricotta cheese in a mesh strainer set over a bowl in the refrigerator, 8 hours to overnight.
2. 2 Preheat the oven to 450 degrees F (230 degrees C).
3. 3 Season chicken with salt, pepper, and cayenne.
4. 4 Heat 2 tablespoons oil in a pan over medium-high heat. Cook chicken breasts in the hot oil until browned and just barely cooked through, about 6 minutes per side. Turn off heat and splash in cold water, stirring to deglaze. Transfer chicken and pan drippings into a bowl to let cool, about 5 minutes. Dice or shred the chicken.
5. 5 Combine drained ricotta cheese, salt, pepper, 8 ounces mozzarella cheese, 8 ounces Monterey Jack cheese, and 1 ounce Parmigiano-Reggiano cheese in a bowl. Mix with a spoon to evenly distribute. Add chicken, the pan drippings, and marinara sauce. Mix with a fork until just combined.
6. 6 Combine bread crumbs and remaining olive oil in the bowl used for the chicken and mix to coat.
7. 7 Transfer chicken mixture to an ungreased baking dish. Top with oiled crumbs, 2 tablespoons Parmesan, 2 tablespoons mozzarella, and 2 tablespoons Monterey Jack cheese.
8. 8 Bake in the center of the preheated oven until browned and bubbly, about 20 minutes.
9. 9 Let rest for 10 minutes. Garnish with parsley and serve with a spoon or spreading knife.

By John Mitzewich

Ingredients

• ✓ chicken breast
• bacon
• pineapple chunk
• teriyaki sauce

Instructions

1. 1 Cut chicken into bite-size pieces. Wrap with about 1/3 slice of bacon, thread onto toothpick, and top with pineapple chuck. Marinate for 4 hours or longer in teriyaki sauce.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Place marinated appetizers onto parchment lined baking sheets. Bake for 20 minutes, or until chicken is done and bacon golden brown. Drain on paper towels. Serve hot.

By KARENFRITTS

Ingredients

• ✓ chicken breast
• hot chicken wing sauce
• butter
• cream cheese
• blue cheese dressing

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken in a pot with enough water to cover. Bring to a boil and cook 25 minutes, until chicken juices run clear. Drain liquid from pot and shred chicken. Mix wing sauce and butter into pot. Bring to a boil, reduce heat to low and simmer 10 minutes.
3. 3 Spread cream cheese over the bottom of an 8x8 inch baking dish. Pour chicken mixture over cream cheese. Top with dressing.
4. 4 Bake 15 minutes in the preheated oven, until hot and bubbly.

By Michelle Westrich

Ingredients

• ✓ chicken breast
• cream cheese
• mayonnaise
• cheddar cheese
• green chile pepper
• jalapeno pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Place chicken breast halves on a medium baking sheet.
2. 2 Bake in the preheated oven 20 minutes, or until no longer pink. Remove from heat, cool and shred.
3. 3 Place shredded chicken in a medium bowl, and mix in cream cheese, mayonnaise, Cheddar cheese, green chile peppers and jalapeno pepper. Transfer the chicken mixture to a medium baking dish.
4. 4 Bake uncovered in the preheated oven 30 minutes, or until the edges are golden brown.

By Kelley

Ingredients

• ✓ chicken breast
• bacon
• toothpick
• sugar
• ranch dressing mix

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
2. 2 Mix together the sugar and ranch dressing mix in a shallow bowl.
3. 3 Cut the bacon slices in half the short way. Wrap half a bacon slice around each chunk of chicken, and secure it with a toothpick. Roll the bacon-wrapped chicken pieces in the sugar-ranch dressing mixture.
4. 4 Place the bacon wraps on the prepared baking sheets, and bake in the preheated oven for 30 minutes, until the chicken is cooked through, the bacon is sizzling, and the crust is browned.

By Mel

Ingredients

• ✓ chicken breast
• blue cheese salad dressing
• cream cheese
• buffalo wing sauce
• blue cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir together blue cheese salad dressing and cream cheese in a mixing bowl until smooth. Stir in chicken, Buffalo wing sauce, and blue cheese crumbles; pour chicken mixture into a baking dish.
3. 3 Bake in the preheated oven until bubbling, 15 to 20 minutes.

By jesgrages

Ingredients

• ✓ chicken breast
• salt
• black pepper
• garlic powder
• cream cheese
• sour cream
• buffalo wing sauce
• cheddar cheese

Instructions

1. 1 Season chicken breasts with salt, pepper, and garlic powder. Place in the slow cooker and cover with the lid.
2. 2 Cook on Low until chicken is cooked through, about 3 hours. Drain accumulated juices. Shred chicken using a hand mixer. Add cream cheese, sour cream, Buffalo wing sauce, and Cheddar cheese. Cook on Low for 1 more hour. Stir to combine.

By Yoly

Ingredients

• ✓ chicken breast
• onion
• garlic
• spinach
• ricotta cheese
• parmesan cheese
• butter
• crescent roll dough

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Cook and stir chicken, onion, and garlic in a large skillet over medium-low heat until onion is tender, about 5 minutes. Mix in spinach. Cook, stirring often, until spinach is reduced and chicken is lightly browned, about 10 more minutes. Transfer mixture to a bowl and combine with ricotta cheese, Parmesan cheese, and butter; mix until filling is creamy.
3. 3 Unroll crescent roll dough and pinch 2 triangles together to form a rectangle of dough; repeat with remaining dough to make 12 rectangles. Place about 1 tablespoon of chicken filling onto the center of each rectangle and fold the corners together to make balls. Arrange balls on a large baking sheet.
4. 4 Bake in the preheated oven until filling is heated through and puffs are golden brown, about 12 minutes.

By candace

Ingredients

• ✓ chicken breast
• cream of chicken soup
• tomato
• green chile pepper
• pepperjack cheese
• cream cheese
• processed cheese food
• mexican cheese blend

Instructions

1. 1 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.
2. 2 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.

By AshleyNicole

Ingredients

• ✓ chicken breast
• rice wrapper
• romaine lettuce
• red bell pepper
• caesar salad dressing

Instructions

1. 1 Fill a large bowl with room-temperature water. Soak 1 rice wrapper in the water until it bends easily, about 15 seconds.
2. 2 Lay wrapper flat. In a row across the center, place a small handful of lettuce leaves, a few strips of chicken, and a few slices of red bell pepper, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
3. 3 Cut in half and serve with Caesar dressing for dipping.

By John Mitzewich