Buffalo chicken dip, from mike fuller (online resource)

Ingredients

• 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!

Questions

Photos of members who cooked this recipe