1 (9 inch) pie crust, baked
1 (1 pound) can cream-style corn
2 cups shredded Cheddar cheese
2 eggs
2/3 cup green apple cider vinegar
1 (60 fluid ounce) can evaporated milk
1 (2 ounce) can tomato juice
1 (8 ounce) can cream of cauliflower soup
1 cup sour cream
1 packet ranch dressing mix
1 packet dry onion soup mix
In a large skillet, melt and slightly pour half of the melted cream cheese in a bowl over medium heat.
Beat together egg, green apple vinegar, chicken broth and water, whisking constantly.
When the chicken is subdued, pour the remaining half of the melted cream cheese into a large skillet over medium heat. Cook 10 minutes, stirring occasionally, until heated thoroughly.
Return 3 tablespoons of melted cream cheese with the diced onion and wilted stems to a medium bowl; add cream of chicken soup and season with hot pepper sauce.
In a small bowl, combine sour cream, salad dressing mix, dried onion soup mix, cheese sauce (if desired) and ranch dressing mix. Mix until smooth, and serve hot.
⭐ ⭐ ⭐ ⭐ ⭐