NUT-FREE (IF DRESSING IS MADE WITH NUT-FREE OIL)
Hands-down, this is my favorite dish to take to tailgates and game-day celebrations. It’s quick and easy to whip up and has the perfect balance of coolness and heat.
Makes 4 to 6 servings
Prep time: 5 minutes (not including chicken or dressing)
Cooking time: 30 minutes
3 cups shredded cooked chicken (use leftovers from Slow Cooker Chicken)
1 cup Dairy-Free Ranch Dressing
½ cup hot sauce (see tip)
1 scallion, finely chopped, for garnish
Celery or carrot sticks, for serving
1. Preheat the oven to 350°F.
2. In a medium bowl, fold together the chicken, dressing, and hot sauce until combined.
3. Spread the mixture in an even layer in an 8 x 8-inch glass baking dish (or similar dish) and bake for 30 minutes, until the edges are lightly golden brown and bubbling.
4. Garnish with the scallions and serve with celery or carrot sticks.
Noelle’s tip: I recommend using Tessemae’s All-Natural Hot Buffalo Sauce or Frank’s RedHot.
Prep ahead: Prepare Slow Cooker Chicken for dinner a few days prior and store the leftover shredded chicken in an airtight container in the refrigerator until ready to use. Make the dressing a few days prior and store it in a separate airtight container in the refrigerator.
Serve it with: Baked Plantain Chips