Saucy Chicken Dip

4 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
Carla DeBaie
Recipe by  Carla DeBaie

“I had this at a party once and couldn't get enough. It is quick and simple, and tastes terrific. Cubes of chicken meat and two cheese are baked with hot peppers and served warm. ”

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Adjust Servings

Original recipe yields 5 cups



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat the oil in a medium skillet over medium high heat. Cook the cubed chicken until no longer pink, 5 to 10 minutes.
  3. Drain chicken and place it in a medium saucepan with mozzarella cheese, Cheddar cheese, condensed cream of mushroom soup and hot yellow banana pepper.
  4. Bake uncovered in the preheated oven 20 to 25 minutes, or until bubbly and lightly browned.

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Reviews (4)

Rate This Recipe


i added a carton of sour cream to cut the saltiness of the soup, much better that way.



I came across this recipe while browsing and know that it is very similiar to one our family has done for years...however, we use leftover turkey or chicken and cube or shred, we put in a lot more cheese than that (500g bar) and use 2 cans of 1/2 salt condensed cream of chicken soup. I prefer jalenos over banana peppers and always add just a little of the juice from the can. After baking in the oven until it bubbles we like to eat it with tostido scoops



I made this for a party and it did not go over very well - just did not have much flavor - also did not know what to dip with - i used bread and maybe that was not the right thing. it was just "ok"

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Amount Per Serving (40 total)

  • Calories
  • 38 cal
  • 2%
  • Fat
  • 2.3 g
  • 4%
  • Carbs
  • 0.7 g
  • < 1%
  • Protein
  • 3.6 g
  • 7%
  • Cholesterol
  • 11 mg
  • 4%
  • Sodium
  • 91 mg
  • 4%

Based on a 2,000 calorie diet



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Chicken Enchilada Dip


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Blue Cheese Chicken Wing Dip