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Buffalo Chicken Dip Recipe

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

Contributor:  
Contributor:  
Bill and Jennifer Roebken
Added: Saturday, September 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless, skinless chicken breasts, about 2 lbs
1 ( 12oz) bottle Frank's Hot Sauce
2 (8oz) packages of cream cheese
1 ( 16 oz) bottle of Blue Cheese salad dressing ( or Ranch)
8 oz Sharp Cheddar and Monterey Jack cheese

Directions:
Directions:
In a large saucepan boil the chicken in water until cooked through. drain and shred with two forks.

Preheat oven to 350. In a 9x13 pan, combine the shredded chicken with the hot sauce, spreading to form an even layer.

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

Serve with tortilla chips or celery sticks.

Personal Notes:
Personal Notes:
I have used canned chicken and it tastes just the same and takes less time.

 

 

 

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