Thursday, September 22, 2011

Buffalo Chicken Dip

4 boneless skinless chicken breast halves, (about 2 pounds), boiled, drained & shredded with 2 forks (You can use the crock pot for this step.)
1 - 12 ounce bottle of Frank's Hot Sauce
2 - 8 ounce packages cream cheese
1 - 16 ounce bottle of Ranch or Blue Cheese dressing
1/2 cup chopped celery
8 ounces shredded Monterey Jack or sharp Cheddar cheese or combo

Preheat oven to 350 degrees. In a 13x9 inch baking pan, combine the shredded chicken meat with entire bottle of Frank's hot sauce, spreading to form an even layer.In a large saucepan over medium heat, combine the cream cheese with entire bottle of Ranch/Blue Cheese dressing, stirring til smooth & hot. Pour this mixture evenly over the chicken mixture to form a second layer.

Sprinkle celery over top. Bake uncovered for 20 minutes, then sprinkle cheese over top and bake uncovered for another 15 or 20 minutes til hot & bubbly; you don't want the top to get browned or it will be hard. Let stand 10 minutes before serving hot/warm with celery sticks and sturdy tortilla chips.