Lake Orion resident Susanne Corker has added another cooking contest blue ribbon to her collection.
Corker took first place recently in the Family Friendly Food Contest, held at the Michigan State Fair.
The contest was sponsored by Hidden Valley Ranch, an ingredient that had to be used in the recipe.
Corker took first place with her ‘Second Generation Twice-Baked Potatoes.?
Sally Sibthorpe of Shelby Township took second place with a recipe for ‘Tuna Noodle Casserole,? and Clinton Township resident Diane Tite took third for her ‘Hidden Valley Chicken Little Dip.?
Contestants were judged on ease of preparation and were allowed a half hour to no more than 45 minutes to prepare their dishes.
Second Generation
Twice-Baked Potatoes
Susan Corker
Ingredients for potatoes: Six baking potatoes; one packet Hidden Valley Ranch Salad Dressing Mix; eight ounces of cream cheese, softened; one cup sour cream; 1/4 cup chopped chives; 1/2 cup grated pecorino romano cheese; 1/4 cup whole milk; 1/4 teaspoon paprika.
Ingredients for potato topping: 3/4 cup sour cream; two teaspoons Hidden Valley Original Ranch Salad Dressing Mix; 1/3 cup chopped chives.
Preparation instructions: Bake potatoes at 400 degrees for one hour. Cool slightly.
Cut a slice from the top of each potato. Scoop out potato, leaving a thin shell.
Mash together potato, packet Hidden Valley Ranch mix; cream cheese; 1 cup sour cream; 1/4 cup chives, grated cheese and milk.
Place potato mixture in a large decorating bag fitted with a one-inch tip. Pipe into potato shells and sprinkle with paprika. Bake at 350 degrees for 30 minutes.
In a small bowl, combine 3/4 cup sour cream and two teaspoons ranch dressing mix. Sprinkle with 1/3 cup chopped chives. Serve as topping for potatoes.

Tuna Noodle Casserole
Sally Sibthorpe
Ingredients: Five tablespoons of butter, divided; 1/2 cup chopped red bell pepper; 1/4 cup all-purpose flour; 1 envelope Hidden Valley Ranch mix; three cups milk or half-and-half; two teaspoons fresh lemon juice; two tablespoons soy sauce; one teaspoon salt; 1/2 teaspoon black pepper; two cups frozen peas; two (six-ounce) cans tuna, drained; six ounces of egg noodles; 1 1/2 cups coarse bread crumbs; one cup finely shredded cheddar; 1/2 teaspoon paprika.
Preparation instructions: Put oven rack in middle position and preheat oven to 375 degrees. Butter a shallow two-quart baking dish.
Melt four tablespoons butter in a skillet over medium heat. Add bell pepper and saute until softened.
Whisk in flour and Hidden Valley mix; then cook, stirring frequently, for three minutes. Slowly whisk in milk or half-and-half; simmer sauce, whisking occasionally, five minutes.
Stir in lemon juice, soy sauce, salt, black pepper and peas. Flake tuna into sauce and stir gently.
Cook noodles in a five-to-six quart pot of boiling, salted water until al dente. Drain noodles in colander and return to pot. Add sauce and stir gently to combine. Transfer mixture to baking dish, spreading evenly.
Toss together bread crumbs and cheese in a bowl. Melt remaining butter and drizzle over crumbs, then toss again. Sprinkle evenly over casserole. Dust with paprika. Bake until topping is crisp and sauce is bubbling, 20-30 minutes.
Garnish with red pepper rings and a little parsley, if desired.

Hidden Valley Chicken Little Dip
Diane Tite
Ingredients: One (seven ounce) package of chicken breast, crumbled; one (eight ounce) package of cream cheese, softened; one package Hidden Valley dressing and seasoning mix; 1/4 cup finely chopped onions; 1/4 cup finely chopped celery; one cup shredded Asiago cheese; 1/4 cup shredded parmesan cheese; one package of small bread sticks or small bread slices.
Preparation instructions: In a large bowl, combine cream cheese, chicken and Hidden Valley dressing and seasoning mix.
Saute onion and celery until soft, stir into chicken mixture.
Stir in 3/4 cup Asiago cheese, and 1/4 cup parmesan cheese.
Spread into a nine-inch pie plate. Sprinkle with remaining Asiago cheese.
Bake at 350 degrees for 15 minutes, serve hot with favorite bread or chips.

BY LISA VALENTINE
Lake Orion Review Staff Writer
Lake Orion resident Susanne Corker has added another cooking contest blue ribbon to her collection.
Corker took first place recently in the Family Friendly Food Contest, held at the Michigan State Fair.
The contest was sponsored by Hidden Valley Ranch, an ingredient that had to be used in the recipe.
Corker took first place with her ‘Second Generation Twice-Baked Potatoes.?
Sally Sibthorpe of Shelby Township took second place with a recipe for ‘Tuna Noodle Casserole,? and Clinton Township resident Diane Tite took third for her ‘Hidden Valley Chicken Little Dip.?
Contestants were judged on ease of preparation and were allowed a half hour to no more than 45 minutes to prepare their dishes.
Second Generation
Twice-Baked Potatoes
Susan Corker
Ingredients for potatoes: Six baking potatoes; one packet Hidden Valley Ranch Salad Dressing Mix; eight ounces of cream cheese, softened; one cup sour cream; 1/4 cup chopped chives; 1/2 cup grated pecorino romano cheese; 1/4 cup whole milk; 1/4 teaspoon paprika.
Ingredients for potato topping: 3/4 cup sour cream; two teaspoons Hidden Valley Original Ranch Salad Dressing Mix; 1/3 cup chopped chives.
Preparation instructions: Bake potatoes at 400 degrees for one hour. Cool slightly.
Cut a slice from the top of each potato. Scoop out potato, leaving a thin shell.
Mash together potato, packet Hidden Valley Ranch mix; cream cheese; 1 cup sour cream; 1/4 cup chives, grated cheese and milk.
Place potato mixture in a large decorating bag fitted with a one-inch tip. Pipe into potato shells and sprinkle with paprika. Bake at 350 degrees for 30 minutes.
In a small bowl, combine 3/4 cup sour cream and two teaspoons ranch dressing mix. Sprinkle with 1/3 cup chopped chives. Serve as topping for potatoes.

Tuna Noodle Casserole
Sally Sibthorpe
Ingredients: Five tablespoons of butter, divided; 1/2 cup chopped red bell pepper; 1/4 cup all-purpose flour; 1 envelope Hidden Valley Ranch mix; three cups milk or half-and-half; two teaspoons fresh lemon juice; two tablespoons soy sauce; one teaspoon salt; 1/2 teaspoon black pepper; two cups frozen peas; two (six-ounce) cans tuna, drained; six ounces of egg noodles; 1 1/2 cups coarse bread crumbs; one cup finely shredded cheddar; 1/2 teaspoon paprika.
Preparation instructions: Put oven rack in middle position and preheat oven to 375 degrees. Butter a shallow two-quart baking dish.
Melt four tablespoons butter in a skillet over medium heat. Add bell pepper and saute until softened.
Whisk in flour and Hidden Valley mix; then cook, stirring frequently, for three minutes. Slowly whisk in milk or half-and-half; simmer sauce, whisking occasionally, five minutes.
Stir in lemon juice, soy sauce, salt, black pepper and peas. Flake tuna into sauce and stir gently.
Cook noodles in a five-to-six quart pot of boiling, salted water until al dente. Drain noodles in colander and return to pot. Add sauce and stir gently to combine. Transfer mixture to baking dish, spreading evenly.
Toss together bread crumbs and cheese in a bowl. Melt remaining butter and drizzle over crumbs, then toss again. Sprinkle evenly over casserole. Dust with paprika. Bake until topping is crisp and sauce is bubbling, 20-30 minutes.
Garnish with red pepper rings and a little parsley, if desired.

Hidden Valley Chicken Little Dip
Diane Tite
Ingredients: One (seven ounce) package of chicken breast, crumbled; one (eight ounce) package of cream cheese, softened; one package Hidden Valley dressing and seasoning mix; 1/4 cup finely chopped onions; 1/4 cup finely chopped celery; one cup shredded Asiago cheese; 1/4 cup shredded parmesan cheese; one package of small bread sticks or small bread slices.
Preparation instructions: In a large bowl, combine cream cheese, chicken and Hidden Valley dressing and seasoning mix.
Saute onion and celery until soft, stir into chicken mixture.
Stir in 3/4 cup Asiago cheese, and 1/4 cup parmesan cheese.
Spread into a nine-inch pie plate. Sprinkle with remaining Asiago cheese.
Bake at 350 degrees for 15 minutes, serve hot with favorite bread or chips.

BY LISA VALENTINE
Lake Orion Review Staff Writer
Lake Orion resident Susanne Corker has added another cooking contest blue ribbon to her collection.
Corker took first place recently in the Family Friendly Food Contest, held at the Michigan State Fair.
The contest was sponsored by Hidden Valley Ranch, an ingredient that had to be used in the recipe.
Corker took first place with her ‘Second Generation Twice-Baked Potatoes.?
Sally Sibthorpe of Shelby Township took second place with a recipe for ‘Tuna Noodle Casserole,? and Clinton Township resident Diane Tite took third for her ‘Hidden Valley Chicken Little Dip.?
Contestants were judged on ease of preparation and were allowed a half hour to no more than 45 minutes to prepare their dishes.
Second Generation
Twice-Baked Potatoes
Susan Corker
Ingredients for potatoes: Six baking potatoes; one packet Hidden Valley Ranch Salad Dressing Mix; eight ounces of cream cheese, softened; one cup sour cream; 1/4 cup chopped chives; 1/2 cup grated pecorino romano cheese; 1/4 cup whole milk; 1/4 teaspoon paprika.
Ingredients for potato topping: 3/4 cup sour cream; two teaspoons Hidden Valley Original Ranch Salad Dressing Mix; 1/3 cup chopped chives.
Preparation instructions: Bake potatoes at 400 degrees for one hour. Cool slightly.
Cut a slice from the top of each potato. Scoop out potato, leaving a thin shell.
Mash together potato, packet Hidden Valley Ranch mix; cream cheese; 1 cup sour cream; 1/4 cup chives, grated cheese and milk.
Place potato mixture in a large decorating bag fitted with a one-inch tip. Pipe into potato shells and sprinkle with paprika. Bake at 350 degrees for 30 minutes.
In a small bowl, combine 3/4 cup sour cream and two teaspoons ranch dressing mix. Sprinkle with 1/3 cup chopped chives. Serve as topping for potatoes.

Tuna Noodle Casserole
Sally Sibthorpe
Ingredients: Five tablespoons of butter, divided; 1/2 cup chopped red bell pepper; 1/4 cup all-purpose flour; 1 envelope Hidden Valley Ranch mix; three cups milk or half-and-half; two teaspoons fresh lemon juice; two tablespoons soy sauce; one teaspoon salt; 1/2 teaspoon black pepper; two cups frozen peas; two (six-ounce) cans tuna, drained; six ounces of egg noodles; 1 1/2 cups coarse bread crumbs; one cup finely shredded cheddar; 1/2 teaspoon paprika.
Preparation instructions: Put oven rack in middle position and preheat oven to 375 degrees. Butter a shallow two-quart baking dish.
Melt four tablespoons butter in a skillet over medium heat. Add bell pepper and saute until softened.
Whisk in flour and Hidden Valley mix; then cook, stirring frequently, for three minutes. Slowly whisk in milk or half-and-half; simmer sauce, whisking occasionally, five minutes.
Stir in lemon juice, soy sauce, salt, black pepper and peas. Flake tuna into sauce and stir gently.
Cook noodles in a five-to-six quart pot of boiling, salted water until al dente. Drain noodles in colander and return to pot. Add sauce and stir gently to combine. Transfer mixture to baking dish, spreading evenly.
Toss together bread crumbs and cheese in a bowl. Melt remaining butter and drizzle over crumbs, then toss again. Sprinkle evenly over casserole. Dust with paprika. Bake until topping is crisp and sauce is bubbling, 20-30 minutes.
Garnish with red pepper rings and a little parsley, if desired.

Hidden Valley Chicken Little Dip
Diane Tite
Ingredients: One (seven ounce) package of chicken breast, crumbled; one (eight ounce) package of cream cheese, softened; one package Hidden Valley dressing and seasoning mix; 1/4 cup finely chopped onions; 1/4 cup finely chopped celery; one cup shredded Asiago cheese; 1/4 cup shredded parmesan cheese; one package of small bread sticks or small bread slices.
Preparation instructions: In a large bowl, combine cream cheese, chicken and Hidden Valley dressing and seasoning mix.
Saute onion and celery until soft, stir into chicken mixture.
Stir in 3/4 cup Asiago cheese, and 1/4 cup parmesan cheese.
Spread into a nine-inch pie plate. Sprinkle with remaining Asiago cheese.
Bake at 350 degrees for 15 minutes, serve hot with favorite bread or chips.

BY LISA VALENTINE
Lake Orion Review Staff Writer
Lake Orion resident Susanne Corker has added another cooking contest blue ribbon to her collection.
Corker took first place recently in the Family Friendly Food Contest, held at the Michigan State Fair.
The contest was sponsored by Hidden Valley Ranch, an ingredient that had to be used in the recipe.
Corker took first place with her ‘Second Generation Twice-Baked Potatoes.?
Sally Sibthorpe of Shelby Township took second place with a recipe for ‘Tuna Noodle Casserole,? and Clinton Township resident Diane Tite took third for her ‘Hidden Valley Chicken Little Dip.?
Contestants were judged on ease of preparation and were allowed a half hour to no more than 45 minutes to prepare their dishes.
Second Generation
Twice-Baked Potatoes
Susan Corker
Ingredients for potatoes: Six baking potatoes; one packet Hidden Valley Ranch Salad Dressing Mix; eight ounces of cream cheese, softened; one cup sour cream; 1/4 cup chopped chives; 1/2 cup grated pecorino romano cheese; 1/4 cup whole milk; 1/4 teaspoon paprika.
Ingredients for potato topping: 3/4 cup sour cream; two teaspoons Hidden Valley Original Ranch Salad Dressing Mix; 1/3 cup chopped chives.
Preparation instructions: Bake potatoes at 400 degrees for one hour. Cool slightly.
Cut a slice from the top of each potato. Scoop out potato, leaving a thin shell.
Mash together potato, packet Hidden Valley Ranch mix; cream cheese; 1 cup sour cream; 1/4 cup chives, grated cheese and milk.
Place potato mixture in a large decorating bag fitted with a one-inch tip. Pipe into potato shells and sprinkle with paprika. Bake at 350 degrees for 30 minutes.
In a small bowl, combine 3/4 cup sour cream and two teaspoons ranch dressing mix. Sprinkle with 1/3 cup chopped chives. Serve as topping for potatoes.

Tuna Noodle Casserole
Sally Sibthorpe
Ingredients: Five tablespoons of butter, divided; 1/2 cup chopped red bell pepper; 1/4 cup all-purpose flour; 1 envelope Hidden Valley Ranch mix; three cups milk or half-and-half; two teaspoons fresh lemon juice; two tablespoons soy sauce; one teaspoon salt; 1/2 teaspoon black pepper; two cups frozen peas; two (six-ounce) cans tuna, drained; six ounces of egg noodles; 1 1/2 cups coarse bread crumbs; one cup finely shredded cheddar; 1/2 teaspoon paprika.
Preparation instructions: Put oven rack in middle position and preheat oven to 375 degrees. Butter a shallow two-quart baking dish.
Melt four tablespoons butter in a skillet over medium heat. Add bell pepper and saute until softened.
Whisk in flour and Hidden Valley mix; then cook, stirring frequently, for three minutes. Slowly whisk in milk or half-and-half; simmer sauce, whisking occasionally, five minutes.
Stir in lemon juice, soy sauce, salt, black pepper and peas. Flake tuna into sauce and stir gently.
Cook noodles in a five-to-six quart pot of boiling, salted water until al dente. Drain noodles in colander and return to pot. Add sauce and stir gently to combine. Transfer mixture to baking dish, spreading evenly.
Toss together bread crumbs and cheese in a bowl. Melt remaining butter and drizzle over crumbs, then toss again. Sprinkle evenly over casserole. Dust with paprika. Bake until topping is crisp and sauce is bubbling, 20-30 minutes.
Garnish with red pepper rings and a little parsley, if desired.

Hidden Valley Chicken Little Dip
Diane Tite
Ingredients: One (seven ounce) package of chicken breast, crumbled; one (eight ounce) package of cream cheese, softened; one package Hidden Valley dressing and seasoning mix; 1/4 cup finely chopped onions; 1/4 cup finely chopped celery; one cup shredded Asiago cheese; 1/4 cup shredded parmesan cheese; one package of small bread sticks or small bread slices.
Preparation instructions: In a large bowl, combine cream cheese, chicken and Hidden Valley dressing and seasoning mix.
Saute onion and celery until soft, stir into chicken mixture.
Stir in 3/4 cup Asiago cheese, and 1/4 cup parmesan cheese.
Spread into a nine-inch pie plate. Sprinkle with remaining Asiago cheese.
Bake at 350 degrees for 15 minutes, serve hot with favorite bread or chips.

BY LISA VALENTINE
Lake Orion Review Staff Writer
Lake Orion resident Susanne Corker has added another cooking contest blue ribbon to her collection.
Corker took first place recently in the Family Friendly Food Contest, held at the Michigan State Fair.
The contest was sponsored by Hidden Valley Ranch, an ingredient that had to be used in the recipe.
Corker took first place with her ‘Second Generation Twice-Baked Potatoes.?
Sally Sibthorpe of Shelby Township took second place with a recipe for ‘Tuna Noodle Casserole,? and Clinton Township resident Diane Tite took third for her ‘Hidden Valley Chicken Little Dip.?
Contestants were judged on ease of preparation and were allowed a half hour to no more than 45 minutes to prepare their dishes.
Second Generation
Twice-Baked Potatoes
Susan Corker
Ingredients for potatoes: Six baking potatoes; one packet Hidden Valley Ranch Salad Dressing Mix; eight ounces of cream cheese, softened; one cup sour cream; 1/4 cup chopped chives; 1/2 cup grated pecorino romano cheese; 1/4 cup whole milk; 1/4 teaspoon paprika.
Ingredients for potato topping: 3/4 cup sour cream; two teaspoons Hidden Valley Original Ranch Salad Dressing Mix; 1/3 cup chopped chives.
Preparation instructions: Bake potatoes at 400 degrees for one hour. Cool slightly.
Cut a slice from the top of each potato. Scoop out potato, leaving a thin shell.
Mash together potato, packet Hidden Valley Ranch mix; cream cheese; 1 cup sour cream; 1/4 cup chives, grated cheese and milk.
Place potato mixture in a large decorating bag fitted with a one-inch tip. Pipe into potato shells and sprinkle with paprika. Bake at 350 degrees for 30 minutes.
In a small bowl, combine 3/4 cup sour cream and two teaspoons ranch dressing mix. Sprinkle with 1/3 cup chopped chives. Serve as topping for potatoes.

Tuna Noodle Casserole
Sally Sibthorpe
Ingredients: Five tablespoons of butter, divided; 1/2 cup chopped red bell pepper; 1/4 cup all-purpose flour; 1 envelope Hidden Valley Ranch mix; three cups milk or half-and-half; two teaspoons fresh lemon juice; two tablespoons soy sauce; one teaspoon salt; 1/2 teaspoon black pepper; two cups frozen peas; two (six-ounce) cans tuna, drained; six ounces of egg noodles; 1 1/2 cups coarse bread crumbs; one cup finely shredded cheddar; 1/2 teaspoon paprika.
Preparation instructions: Put oven rack in middle position and preheat oven to 375 degrees. Butter a shallow two-quart baking dish.
Melt four tablespoons butter in a skillet over medium heat. Add bell pepper and saute until softened.
Whisk in flour and Hidden Valley mix; then cook, stirring frequently, for three minutes. Slowly whisk in milk or half-and-half; simmer sauce, whisking occasionally, five minutes.
Stir in lemon juice, soy sauce, salt, black pepper and peas. Flake tuna into sauce and stir gently.
Cook noodles in a five-to-six quart pot of boiling, salted water until al dente. Drain noodles in colander and return to pot. Add sauce and stir gently to combine. Transfer mixture to baking dish, spreading evenly.
Toss together bread crumbs and cheese in a bowl. Melt remaining butter and drizzle over crumbs, then toss again. Sprinkle evenly over casserole. Dust with paprika. Bake until topping is crisp and sauce is bubbling, 20-30 minutes.
Garnish with red pepper rings and a little parsley, if desired.

Hidden Valley Chicken Little Dip
Diane Tite
Ingredients: One (seven ounce) package of chicken breast, crumbled; one (eight ounce) package of cream cheese, softened; one package Hidden Valley dressing and seasoning mix; 1/4 cup finely chopped onions; 1/4 cup finely chopped celery; one cup shredded Asiago cheese; 1/4 cup shredded parmesan cheese; one package of small bread sticks or small bread slices.
Preparation instructions: In a large bowl, combine cream cheese, chicken and Hidden Valley dressing and seasoning mix.
Saute onion and celery until soft, stir into chicken mixture.
Stir in 3/4 cup Asiago cheese, and 1/4 cup parmesan cheese.
Spread into a nine-inch pie plate. Sprinkle with remaining Asiago cheese.
Bake at 350 degrees for 15 minutes, serve hot with favorite bread or chips.

BY LISA VALENTINE
Lake Orion Review Staff Writer
Lake Orion resident Susanne Corker has added another cooking contest blue ribbon to her collection.
Corker took first place recently in the Family Friendly Food Contest, held at the Michigan State Fair.
The contest was sponsored by Hidden Valley Ranch, an ingredient that had to be used in the recipe.
Corker took first place with her ‘Second Generation Twice-Baked Potatoes.?
Sally Sibthorpe of Shelby Township took second place with a recipe for ‘Tuna Noodle Casserole,? and Clinton Township resident Diane Tite took third for her ‘Hidden Valley Chicken Little Dip.?
Contestants were judged on ease of preparation and were allowed a half hour to no more than 45 minutes to prepare their dishes.
Second Generation
Twice-Baked Potatoes
Susan Corker
Ingredients for potatoes: Six baking potatoes; one packet Hidden Valley Ranch Salad Dressing Mix; eight ounces of cream cheese, softened; one cup sour cream; 1/4 cup chopped chives; 1/2 cup grated pecorino romano cheese; 1/4 cup whole milk; 1/4 teaspoon paprika.
Ingredients for potato topping: 3/4 cup sour cream; two teaspoons Hidden Valley Original Ranch Salad Dressing Mix; 1/3 cup chopped chives.
Preparation instructions: Bake potatoes at 400 degrees for one hour. Cool slightly.
Cut a slice from the top of each potato. Scoop out potato, leaving a thin shell.
Mash together potato, packet Hidden Valley Ranch mix; cream cheese; 1 cup sour cream; 1/4 cup chives, grated cheese and milk.
Place potato mixture in a large decorating bag fitted with a one-inch tip. Pipe into potato shells and sprinkle with paprika. Bake at 350 degrees for 30 minutes.
In a small bowl, combine 3/4 cup sour cream and two teaspoons ranch dressing mix. Sprinkle with 1/3 cup chopped chives. Serve as topping for potatoes.

Tuna Noodle Casserole
Sally Sibthorpe
Ingredients: Five tablespoons of butter, divided; 1/2 cup chopped red bell pepper; 1/4 cup all-purpose flour; 1 envelope Hidden Valley Ranch mix; three cups milk or half-and-half; two teaspoons fresh lemon juice; two tablespoons soy sauce; one teaspoon salt; 1/2 teaspoon black pepper; two cups frozen peas; two (six-ounce) cans tuna, drained; six ounces of egg noodles; 1 1/2 cups coarse bread crumbs; one cup finely shredded cheddar; 1/2 teaspoon paprika.
Preparation instructions: Put oven rack in middle position and preheat oven to 375 degrees. Butter a shallow two-quart baking dish.
Melt four tablespoons butter in a skillet over medium heat. Add bell pepper and saute until softened.
Whisk in flour and Hidden Valley mix; then cook, stirring frequently, for three minutes. Slowly whisk in milk or half-and-half; simmer sauce, whisking occasionally, five minutes.
Stir in lemon juice, soy sauce, salt, black pepper and peas. Flake tuna into sauce and stir gently.
Cook noodles in a five-to-six quart pot of boiling, salted water until al dente. Drain noodles in colander and return to pot. Add sauce and stir gently to combine. Transfer mixture to baking dish, spreading evenly.
Toss together bread crumbs and cheese in a bowl. Melt remaining butter and drizzle over crumbs, then toss again. Sprinkle evenly over casserole. Dust with paprika. Bake until topping is crisp and sauce is bubbling, 20-30 minutes.
Garnish with red pepper rings and a little parsley, if desired.

Hidden Valley Chicken Little Dip
Diane Tite
Ingredients: One (seven ounce) package of chicken breast, crumbled; one (eight ounce) package of cream cheese, softened; one package Hidden Valley dressing and seasoning mix; 1/4 cup finely chopped onions; 1/4 cup finely chopped celery; one cup shredded Asiago cheese; 1/4 cup shredded parmesan cheese; one package of small bread sticks or small bread slices.
Preparation instructions: In a large bowl, combine cream cheese, chicken and Hidden Valley dressing and seasoning mix.
Saute onion and celery until soft, stir into chicken mixture.
Stir in 3/4 cup Asiago cheese, and 1/4 cup parmesan cheese.
Spread into a nine-inch pie plate. Sprinkle with remaining Asiago cheese.
Bake at 350 degrees for 15 minutes, serve hot with favorite bread or chips.