#3657 - Shredded Chicken Dip

(by Shirley McNevich)

1lb. boneless/skinless chicken breasts
salt
pepper
1 - 8oz. Philadelphia cream cheese (softened)
4oz. mayo
4oz. Breakstone's sour cream
8oz. shredded cheddar cheese
1 - 4oz. can diced green chile peppers (drained)
1 jalapeno pepper (diced)

Salt and pepper both sides of chicken. Line a glass baking dish with foil and spray it with Pam. Place the chicken on the foil. Bake at 350 degrees until chicken is fully cooked. Cool chicken completely. Into a large bowl use two forks to shred the chicken. Add the cream cheese, mayo, sour cream, shredded cheddar cheese, drained/diced green chile peppers and diced jalapeno peppers--stir well to mix. Spread the mixture into a greased glass baking dish or casserole. Bake at 350 degrees 30-35 minutes or until edges are browned and mixture is hot. Serve hot with good quality crackers.