Ingredients
8 oz. cream cheese
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup lemon juice
1 tsp. lemon zest
1 cup shredded aged white Cheddar cheese
1 cup grated Parmesan cheese
2 green onions, finely chopped
3 tbsp. finely chopped fresh parsley
2 cloves garlic, minced
1 tsp. Worcestershire sauce
1/4 tsp. Louisiana-style hot sauce (such as Tabasco)
1/4 tsp. each salt and pepper
1 (10 oz.) can Chicken in Lemon Pepper Sauce
8 saltine crackers, coarsely crushed
2 tbsp. butter, melted
Assorted crackers, for serving
Instructions
Preheat oven to 375°F. Grease 4-cup baking dish; set aside.
Beat cream cheese, mayonnaise, sour cream, lemon juice and lemon zest with electric beaters until smooth; stir in half of the Cheddar Cheese and 3/4 cup of the Parmesan cheese, green onions, 2 tbsp of the parsley, garlic, Worcestershire sauce, hot sauce, salt and pepper. Stir in chicken. Scrape into prepared dish; sprinkle remaining Cheddar over top. Toss crushed crackers with butter and remaining Parmesan cheese; sprinkle over top.
Bake for 20 to 25 minutes or until bubbly, hot and lightly golden brown on top. Sprinkle with remaining parsley. Serve with crackers.
Tip: Serve with carrots, celery sticks, boiled potatoes or steamed broccoli spears.