Description
A creamy, cheesy, and irresistible dish that turns simple shredded chicken into a family favorite in about 30 minutes.
Ingredients
Scale
- 680 g cooked shredded chicken (1.5 lb)
- 227 g cream cheese (8 oz), room temperature
- 120 g sour cream (½ cup)
- 120 g mayonnaise (½ cup)
- 225 g shredded cheddar (2 cups)
- 150 g cooked bacon, chopped (6 strips)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp chopped chives or green onions
- 1 tsp lemon juice or white vinegar
Instructions
- If using raw chicken, pat dry, season with salt and pepper, and sear in a hot skillet for 2–3 minutes per side. Add water, cover, and simmer for 6–8 minutes. Shred the chicken after resting for 5 minutes.
- Cook the bacon in the same skillet for 6–8 minutes until crisp; remove and drain. Sauté onion in bacon fat (if using) for 3–4 minutes until translucent.
- Lower heat and add cream cheese; stir until softened. Whisk in sour cream and mayonnaise until smooth. Add lemon juice, garlic powder, onion powder, salt, and pepper; cook until glossy.
- Combine shredded chicken and 170 g (about 1¾ cups) cheddar into the sauce. Reserve 55 g (½ cup) cheddar for topping. Heat until warm.
- Transfer to a baking dish, top with reserved cheese and bacon, and bake at 180°C (350°F) for 8–10 minutes. Broil for 1–2 minutes for a crispy top.
Notes
Shred chicken while warm for better absorption of sauce. Can be made ahead and refrigerated for up to 48 hours before baking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 420
- Sugar: 2g
- Sodium: 560mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 28g
- Cholesterol: 120mg