This recipe for Buffalo Chicken Dip, by Traci TenEyck, is from AT&T Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 bone in chicken breasts 1 8oz cream cheese 1 c. ranch dressing 5oz bottle of Franks Red Hot 1 c. cheddar cheese
Preheat oven to 350. Cook chicken and then shred finely. Mix cream cheese, ranch dressing and Franks Red Hot until well blended. Stir in chicken and cheese. Put into greased baking dish, bake for 30 minutes. Serve with Tostitos scoops.
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