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Buffalo Chicken Dip Recipe

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This recipe for Buffalo Chicken Dip, by , is from The Harris Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leslie Harris
Added: Thursday, October 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless, skinless chicken breasts (about 2 pounds)
1 (12-ounce) bottle Frank's Hot Sauce
2 (8-ounce) packages cream cheese
1/2 cup good danish bleu cheese crumbled
1/2 cup chicken broth
8 ounces shredded sharp cheddar, Monterey Jack or a combination

Directions:
Directions:
In a large saucepan, boil the chicken in water until cooked through (about 15 minutes), drain and shred with two forks.

Preheat oven to 350 degrees. In a 13-by-9-inch baking pan, combine the shredded chicken meat with the hot sauce, spreading to form an even layer.

In a large saucepan over medium heat, combine the cream cheese and blue cheese dressing, stirring until smooth and hot. Pour the mixture evenly over the chicken. Bake uncovered for 20 minutes, then sprinkle the shredded cheese over the top and bake uncovered for another 10 minutes. Let stand 10 minutes before serving.

Number Of Servings:
Number Of Servings:
5 1/2 cups
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
This is unbelievable. Easy to keep warm in a small crock pot.
Serve with crackers or celery!

 

 

 

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