Here is a great dip for when you are looking for an easy appetizer. It is based on the wonderful King Ranch casserole.
Source-Cooking with Paula Deen Christmas Issue
1 cup chopped onion
1 cup chopped green bell pepper
2 8 oz. packages of cream cheese
1 can cream of chicken
2 cups of chopped cooked chicken (I use 2 packs of precooked Southwestern strips found near the chicken breasts)
2 cups shredded Cheddar cheese
1 can Rotel, drained
2 tsp dried oregano
2 tsp ground cumin
2 tsp chili powder
Preheat oven to 350. Heat a large skillet sprayed with cooking spray or add a little oil. Add the onions and bell peppers and saute over medium-high heat, stirring frequently. After about 5 minutes or when the onion starts to soften, add cream cheese and soup. Reduce heat to low and stir until cream cheese melts. Remove from heat. Add chicken, 1 1/2 cups shredded cheese, oregano, cumin, and chili powder. Stir until combined. Pour into a 9 in. square baking dish. Sprinkle remaining cheese on top. Bake, uncovered, for 10 minutes or until bubbly. Serve with tortilla chips. I recommend these artisan chips.