"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Buffalo Chicken Dip Recipe

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This recipe for Buffalo Chicken Dip, by , is from The Seymore's and their Friends Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Veronica Smith
Added: Thursday, October 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless,skinless chicken breasts (about 2 pounds)
1 (12 oz.) bottle Frank's hot sauce
2 (8 oz.) pkg. cream cheese
1 (16 oz.) bottle blue cheese or ranch salad dressing
8 oz. shredded cheddar, Monterrey 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. In 9 x 13 inch baking pan, combine the shredded chicken with the hot sauce, spreading to form an even layer.
In large saucepan over medium heat, combine cream cheese, salad dressing, stirring until smooth and hot. Pour mixture evenly over chicken.

Bake uncovered for 20 minutes, then sprinkle with shredded cheese over top and bake uncovered for another 10 minutes. Let stand 10 minutes before serving, Serve with tortilla chips or celery sticks

 

 

 

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