Servings 6 servings
Ingredients
- 4 cups chopped or shredded rotisserie chicken
- 2/3 cup diced celery
- 1/4 cup sliced scallions
- 1/2 cup mayonnaise
- 1/3 cup Frank’s hot sauce, or more to taste
- 1 teaspoon garlic powder
Instructions
- In a large bowl, combine the chicken, celery and scallions.
- In a separate small bowl, whisk together the mayonnaise, hot sauce and garlic powder. Add the mayonnaise mixture to the bowl with the chicken and stir until thoroughly combined then serve.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 or 4 days.
- To Make the Cheese Cups
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Finely shred cheddar cheese.
- Sprinkle 1/4 cup of cheese into 5-inch circles on the baking sheet, spacing the circles at least 2 inches apart.
- Bake until the edges of the cheese just start to brown, about 5 minutes.
- Remove the baking sheet from the oven and let the cheese cool for 2 minutes before transferring each circle onto an inverted muffin pan to shape. Let cool completely on the muffin pan until the cheese has hardened.
- Note: Do not let the cheese cool completely on the baking sheet before trying to shape it or it won’t be pliable enough to bend!
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