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Dorothy Thomas

Underwood Chicken Spread Recipe

A creamy, savory, and slightly smoky chicken spread perfect for crackers, sandwiches, or as a party dip. Inspired by the classic Underwood Deviled Ham, this recipe uses shredded chicken for a delicious homemade version.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8
Course: Appetizer, Lunch, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Cooked chicken (shredded)
  • 4 oz Cream cheese (softened)
  • ¼ cup Mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • ½ tsp Smoked paprika
  • ½ tsp Garlic powder
  • ½ tsp Onion powder
  • ½ tsp Salt
  • ¼ tsp Black pepper
  • Few dashes Hot sauce (optional)
  • 1 tbsp Chopped pickles or relish (optional)

Equipment

  • Mixing bowl
  • Fork or hand mixer
  • Measuring spoons/cups
  • Skillet (if cooking chicken)

Method
 

  1. If using fresh chicken, cook 2 boneless chicken breasts (boil, bake, or pan-fry) until fully done (165°F internal temp). Shred finely with forks or chop.
  2. Alternatively, use leftover or rotisserie chicken.
  3. In a bowl, combine softened cream cheese, mayonnaise, Dijon mustard, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, pepper, and hot sauce (if using). Mix until smooth.
  4. Fold in shredded chicken and pickles (if using) until evenly coated.
  5. Taste and adjust seasoning. For best flavor, refrigerate for at least 1 hour before serving.
  6. Spread on crackers, toast, or use as a sandwich filling. Garnish with extra paprika if desired.

Notes

  • Storage: Keep refrigerated in an airtight container for up to 4 days.
  • Variations: Add chopped celery, green onions, or a dash of cayenne for extra crunch/heat.
  • Make-Ahead: Flavors deepen when made a day in advance.