This recipe for Buffalo Chicken Dip, by Jenn Itle, is from The Conrad Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 - 4 chicken breasts 1/4 c. red hot 1 large bottle blue cheese or ranch dressing 8 oz. cream cheese 2 c. shredded cheddar cheese, separated
Saute chicken with small amount of oil. Shread chicken. Add red hot. Set aside. Sauce: Cream dressing and cream cheese together. Mix in 1 c. shredded cheddar. Add chicken. Top with remaining cheddar and bake at 350º for 30 min.
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