Boil the chicken breasts in a medium to large sauce pan, on medium heat 30 to 45 minutes or
until cooked all the way through. Pre-heat the oven to 350 degrees. Cut
the cold cream cheese into cubes and place them into an 11.5x8x2 greased glass baking
dish. Sprinkle the shredded cheese on top of the cream cheese cubes.
Pour the ranch and the Franks Red Hot on top of the cheesy mixture and place in the oven
uncovered for 7-10 minutes. Remove from oven, stir and put it back in the oven.
Bake an additional 7-10 minutes. Stir until mixture and cream cheese are well mixed.
While the mixture is baking, shred your chicken. (Tip- place the pan into the sink and run
cold water over the chicken to speed up the process.) Hand shred the chicken in a bowl.
After the cheesy mixture is done baking, add the chicken, stir and cover with aluminum foil.
Bake an additional 20 to 30 minutes. Once baked carefully pour into a serving bowl,
garnish with green onion and celery, serve with dippers and enjoy!
Serving
Suggestions
For meatless dip, do not add chicken and add a little less Frank's Red Hot sauce.
Originally Submitted
6/21/2010
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