"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Buffalo Chicken Dip Recipe

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

Contributor:  
Contributor:  
Ande Godsey
Added: Friday, January 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless skinless chicken breasts halves, boiled and shredded.
12 oz. buffalo wing sauce (I Prefer Franks RedHot)
16 oz. cream cheese
16 oz bottle of Ranch Dressing (can substitute Blue Cheese)
8 oz Monterey Jack or Cheddar cheese, grated.
1 bag Frito Scoops - for dipping

Directions:
Directions:
In a 9X13 inch baking pan, combine the shredded chicken and entire bottle of hot/wing sauce, spreading to make and even layer.

In a saucepan, combine the cream cheese and ranch dressing over medium heat until smooth. Pour this mixture over the chicken. Sprinkle with shredded cheese.

Bake uncovered at 350 degrees for 30 – 40 minutes or until bubbly. (Watch that the top doesn’t get browned.) Let stand 10 minutes.

Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
25 min

 

 

 

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