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Buffalo Chicken Dip Recipe

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This recipe for Buffalo Chicken Dip, by , is from The Neenan Guide to Food, Family and Fun, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Neenan
Added: Monday, February 18, 2008


4 boneless skinless chicken breast halves, boiled and
1-12 oz bottle Frank's hot sauce
2-8 oz packages of cream cheese (I use light and it
tastes the same)
1-16 oz bottle of Ken's ranch dressing (don't use
light/reduced fat for this)
1/2 cup chopped celery
8 oz colby-jack cheese

In a 13x9 inch pan, combine the shredded chicken with
the entire bottle of hot sauce, spreading to make an
even layer.

In a saucepan, combine the cream cheese and ranch
dressing over medium heat until smooth.

Pour this mixture evenly over the chicken. Sprinkle
with chopped celery and then shredded cheese.

Bake uncovered at 350 degrees for 30-40 minutes or
until bubbly. (watch that the top doesn't get brown)
Let stand for 10 minutes.

Serve hot or warm with tostito chips or celery sticks.

Personal Notes:
Personal Notes:
Great with an already prepared rortisseri chicken




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