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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Deb's Buffalo Chicken Dip Recipe

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This recipe for Deb's Buffalo Chicken Dip is from Jaime's Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 - boneless skinless chicken breast halves, about 2 pounds, boiled and shredded with 2 forks
1 - 12 ounce bottle Frank's Hot Sauce (try NOT to substitute....)
2 - 8 ounce packages cream cheese, softened
1 - 16 ounce bottle Ranch dressing
1/2 cup chopped celery
8 - ounces shredded sharp cheddar cheese or Monterey Jack cheese or combo thereof
Directions:
Directions:
Preheat oven to 375 degrees. In a 13x9x2 inch baking pan, combine the cooked, shredded chicken meat with the entire bottle of Frank's, spreading to form an even layer.
In a saucepan over medium heat, combine cream cheese and entire bottle of Ranch dressing, stirring til hot and smooth. Pour this mixture evenly over chicken mixture.
Sprinkle with chopped celery. Bake uncovered for 20 minutes. Then add the shredded cheese and bake uncovered for another 20 minutes or til bubbly--do not overbake or the cheese topping will get browned and hardened! Remove from oven and let stand 10 minutes. Serve with celery pieces or yummy chips!!!
Number Of Servings:
Number Of Servings:
Great appetizer for a Football party
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
I like to put crumbled blue cheese in the mix but some guests do not like Blue Cheese like I do!!!

 

 

 

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