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BUFFALO CHICKEN DIP Recipe

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This recipe for BUFFALO CHICKEN DIP, by , is from The Motta Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cathie Nunes

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless skinless chicken breast halves,boiled & shredded
1 12oz. bottle hot sauce
2 8oz pkgs cream cheese
1 16 oz bottle ranch dressing
1/2 c chopped celery
8oz. Monterey Jack cheese or Cheddar Cheese, grated

Directions:
Directions:
In a bowl combine the shredded chicken with the entire bottle of hot sauce.
In a saucepan combine the cream cheese and ranch dressing over medium heat until smooth. Add the chicken, chopped celery and the cheese. Mix together well. Pour in a 13x9x2 baking dish. Bake uncovered @ 350 about 30-40 min. or until bubbly. (watch that the top doesn't get browned). Let stand 10 minutes serve warm with scoops.

Personal Notes:
Personal Notes:
I cook the chicken in the crock pot on low with a little salt, pepper, garlic powder, and just a little water. I find it easier to shred.

 

 

 

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