Petitchef

Buffalo chicken dip, from mike fuller (online resource)

Main Dish
6 servings
20 min
25 min
Very Easy

Ingredients

Number of serving: 6
1 libra of boneless, skinless, chicken breast

1 cup of ranch dressing

1 cup of Frank's Original Red Hot

1 8 ounces block of cream cheese

1 package of fancy shredded cheddar cheese - atleast 12 ounces

green onions

Preparation

  • Boil your chicken breasts on the stove in a medium to large sauce pan, on medium heat. In the meantime, pre-heat your oven to 350.
  • While the chicken is boiling, cut the cold cream cheese into cubes and place them into an 11.5" x 8" x 2" pyrex dish . Lightly mist the dish with buttered flavored Pam spray.
  • Evenly sprinkle the fancy shredded cheese on top of the cream cheese cubesPour the dressing and red hot on top of the cheesy mixture and bake, uncovered, for about 7-10 minutes.
  • Once those minutes are up, you'll want to stir the mixture and place it back in the oven for another 7-10 minutesAt this point, your chicken should be done boiling.
  • Drain the water, and then cover the chicken with cold water - this will help you shred the chicken. After the cheesy mixture is done baking, stir it up really good, to make sure all of the flavors are spread throughout.
  • Add the chicken and stir some more. Cover with aluminum foil and bake an additional 20-30 minutes.Once baked, you can serve it right in that Pyrex dish, or transfer it to a nice bowl of your choice.
  • Again, don't forget the food you'll be dipping in it!

Photos

Buffalo Chicken Dip, from Mike Fuller (online resource), photo 1
Buffalo Chicken Dip, from Mike Fuller (online resource), photo 2
Buffalo Chicken Dip, from Mike Fuller (online resource), photo 3
Buffalo Chicken Dip, from Mike Fuller (online resource), photo 4

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