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| Buffalo Chicken Dip | |
 Join Date: Mar 2005 Location: In the Kitchen, by the coffee
Posts: 628
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| Other: | Ingredients: |
| Time: prep 10 min- bake 40 min Difficulty: easy Serving Size: N/A |
1 lb boneless, skinless chicken breast, poached and shredded 1 12 ounce bottle Frank's Buffalo Chicken Hot Sauce 2 8oz packages FF cream cheese 16 oz bottle Hidden Valley FF Ranch Dressing or FF blue cheese dressing 3/4 cup chopped celery 8 oz RF monterey jack or cheddar, shredded |
| Preparation: | |
| * you can use canned chicken | |
| Instructions: | |
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To poach chicken, place in large pot with 2 cups water and a few splashes of hot sauce. Bring to boil then reduce heat, cover and simmer until tender and easily shredded. Combine cooked chicken with hot sauce, spread in bottom of a 13x9 inch baking pan. In sauce pan, combine cream cheese and salad dressing until smooth. Pour cheese mixture over chicken. Sprinkle with celery, then with shredded cheese. Bake at 350 uncovered for 30-40 minutes until bubbly. Don't brown the top. Let stand 10 minutes before serving. Serve with sturdy tortilla chips and/or celery sticks | |
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