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    Buffalo Chicken Dip


    Source of Recipe


    RootieSart

    List of Ingredients




    4 skinless boneless chicken breast halves, boiled & shredded (I like using my crock pot for this)
    1 12 ounce bottle of Frank's Louisiana Hot Sauce
    2 8 ounce packages cream cheese
    1 16 ounce bottle ranch dressing
    1 cup chopped celery
    1 8 ounce block Monterey Jack cheese, shredded

    Recipe



    Preheat oven to 375 degrees.

    In a 13x9x2 inch baking pan, combine cooked shredded chicken breast meat with entire bottle of hot sauce.

    In a saucepan, mix cream cheese and ranch dressing over medium heat until smooth, then pour this mixture over the chicken mixture in baking pan, spreading out evenly.

    Bake uncovered for 20 minutes, then remove and sprinkle chopped celery over top and add shredded cheese.
    Bake uncovered for about 10 or 15 minutes or til cheese is just melted & bubbly. (If you leave the cheese in too long it gets all browned & hardened so watch it at this point.) If dip is getting too browned, pull out. Serve hot or warm with Tostito�s Gold tortilla dipping chips or any other sturdy dipping chip.
 

 

 

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