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Buffalo Chicken Dip Recipe

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

Contributor:  
Contributor:  
Kami Keeley

Category:
Category:

Ingredients:  
Ingredients:  
2 large or 3 medium chicken breasts
2 8-oz. pkgs cream cheese, softened
3/4 c hot pepper sauce (i.e., Frank's, Texas Pete)
1 c Ranch salad dressing
1 c shredded cheddar cheese

Directions:
Directions:
Roast chicken breasts with bone-in and skin on (rub with olive oil, kosher salt, and cracked black pepper) for 45 minutes at 350. After removing from oven and cooling, shred chicken.

In a medium bowl beat softened cream cheese and then beat in hot pepper sauce. Stir in dressing, shredded chicken and cheddar cheese. Spread evenly into a 9 x 13 baking dish.

Bake for 30 minutes at 350. Serve with tortilla chips.

 

 

 

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