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Buffalo Chicken Appetizer




Source of Recipe


Marianne Johnson



BUFFALO CHICKEN DIP

4 boneless, skinless chicken breasts (about 2 lbs.)
12-oz. bottle Frank’s Hot Sauce
2 (8-oz.) packages cream cheese
16-oz. bottle blue cheese salad dressing (or ranch if you prefer)
8 oz. shredded sharp cheddar, Monterey Jack or a combination

In a large saucepan, boil the chicken in water until cooked through (about
15 minutes), drain and shred with two forks.

Preheat oven to 350 degrees. In a 13 inch by 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, 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 baker uncovered for another 10 minutes. Let stand
10 minutes before serving.

Makes 5 ½ cups. Serve with tortilla chips or celery sticks.