2 pounds boneless, skinless chicken breast (or about 3 cups cooked shredded chicken)
1/2 cup onion, diced
1/2 cup celery, chopped
1 garlic clove, minced
3 tablespoons butter
1/4 cup all-purpose flour
2 cups half and half
4 oz cream cheese
1/2 cup ranch dressing
2 cups low sodium chicken broth
1/2 cup hot sauce
Instructions
Preheat oven to 350 degrees. Line a medium baking sheet with aluminum foil. Season chicken breasts with salt, pepper and a dash of oregano. Place on baking sheet and bake for about 40 minutes until chicken is cooked thoroughly. Set aside until cool to touch then shred chicken with a fork and set aside.
Melt butter in a large sauce pot on medium heat.
Add onion, celery and garlic and cook until tender, about 7 minutes.
Add in flour and stir until combined.
Slowly add in half and half a few tablespoons at a time, stirring well after each addition and sauce is thick before adding more. Continue until all half and half is added.
Stir in cream cheese and ranch and stir until cream cheese is melted.
Sit in chicken broth.
Stir in shredded chicken and hot sauce and cook until chicken is heated.
Turn to low and simmer for at least 15 minutes stirring occasionally.
Notes
I also use fat free half and half and light Ranch dressing but you can use regular as well.