Recipe information
Yield
serves 4
Ingredients
1 pint sour cream
One 16-ounce jar chunky salsa
Half of a 1-ounce package Hidden Valley Original Ranch salad dressing mix
2 cups diced cooked chicken breast or two 8-ounce cans premium white-meat chicken
One 8-ounce can sliced water chestnuts, drained
1 cup shredded pepper Jack cheese
Preparation
In a large bowl, stir together the sour cream, salsa, and salad dressing mix. Fold in the chicken, water chestnuts, and cheese. Refrigerate until well chilled. Serve with chips, crackers, or flour tortillas.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
