cheddar cheese and 4–6 slices of cooked, crumbled bacon after shredding the chicken, then cover for 5–10 minutes to let the cheese melt. If you like a bit of heat, add a pinch of cayenne, red pepper flakes, or a drizzle of hot sauce when you stir everything together. For a lighter take, you can swap half of the cream cheese for plain Greek yogurt, folding it in at the end off the heat so it doesn’t curdle. Using chicken thighs instead of breasts will give you a richer, more
Family Favorite: Just 3 ingredients. This disappears fast every time!
