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BUFFALO CHICKEN DIP Recipe

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This recipe for BUFFALO CHICKEN DIP, by , is from The Monette Family Cookbook Project, 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!

Contributor:  
Contributor:  
Elizabeth (Monette) Silva

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless, skinless chicken breasts (about 2 pounds)
1 (12 ounce) bottle Frank's hot sauce
2 (8 oz) packages cream cheese
1 (16 oz) bottle blue cheese salad dressing (or Ranch dressing if you prefer like me)
8 ounces shredded sharp cheddar, Monterey Jack or a combination

Directions:
Directions:
In a large saucepan, boil the chicken in water until cooked through (about 20 min), drain and shred with two forks.
Preheat oven to 350 degrees. In a 13 x 9 inch baking pan, combine the shredded chicken meat with the hot sauce, spreading to form an even layer.
In a large saucepan over medium heat, combine the cream cheese and blue cheese dressing (or ranch), stirring until smooth and hot. Pour the mixture evenly over the chicken.
Bake uncovered for 20 minutes, then sprinkle the shredded cheese over the top and bake uncovered for another 10 minutes. Let stand 10 minutes before serving.

Serve with Tortilla chips or celery stalks.

Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
30 min

 

 

 

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