Russ Beck's recipe
1. Cook chicken breasts until tender. Shred.
2. Put cream cheese and half of ranch dressing into a pasta pot. Heat on low, stirring occasionally.
3. Add the cheddar cheese to the pot. Stir slowly until all three ingredients are melted and combined.
4. Add hot sauce. Add cooked, shredded chicken. Combine and cook for at least 20 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (2495g) | ||
Recipe Makes: Servings | ||
|
||
Calories: 6795 | ||
Calories from Fat: 5430 (80%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 603.3g | 804 % | |
Saturated Fat 237.9g | 1189 % | |
Monounsaturated Fat 159.5g | ||
Polyunsanturated Fat 153.5g | ||
Cholesterol 1560.4mg | 480 % | |
Sodium 20391.2mg | 703 % | |
Potassium 3501.7mg | 92 % | |
Total Carbohydrate 62.6g | 18 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 58g | ||
Protein 288.7g | 412 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6795
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.