"Hunger is the best sauce in the world."--Cervantes

Buffalo Chicken Dip Recipe

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

Contributor:  
Contributor:  
Cile Fant
Added: Wednesday, October 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 Boneless, skinless chicken breasts (about 2 pounds)
1 (12 oz) bottle Franks hot sauce
2 (8 oz) cream cheese
1 (16 oz) bottle blue cheese or ranch salad dressing
8 oz. Shredded Sharp Cheddar or Monterey Jack Cheese (or a Combo)

Directions:
Directions:
Preheat oven to 350. Boil chicken, drain and shred with two forks. In a 13 x 9 baking pan, mix chicken and hot sauce and spread to form an even layer. In a large saucepan over medium heat, combine cream cheese and dressing stirring until smooth and hot. Pour over chicken. Bake uncovered for 20 minutes, then sprinkle cheese on top and bake uncovered another 10 minutes. Let stand 10 minutes before serving. Serve with tortilla chips, crackers, celery sticks, etc. I like to use Frito's Scoops.

 

 

 

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