– 8 ounces cream cheese, at room temp– Sauce: – olive oil – 2 tab– coarse salt and fresh black pepper – 1 pound boneless chicken breasts or 2 heaping cups rotisserie chicken cut in bite-sized pieces – olive oil, for sauteinglespoons minced garlic – 1 large yellow onion, dicederature – 1 cup mayonnaise – ⅓ cup grated Parmesan cheese – ½ teaspoon garlic powder



1. Season the chicken with salt and pepper. Add 1 tablespoon oil to a Dutch oven or large soup pot set over medium heat and cook the chicken breasts on each side until cooked through in the center. Remove to a cutting board and cool. 1. Add 2 tablespoons oil to the pot over medium heat and cook the onion and pepper (season with salt and pepper) until tender about 5 minutes. Add the garlic and saute until fragrant.