Thursday, December 11, 2008

Buffalo Chicken Dip

Buffalo Chicken Dip
10 Min
20 Min
40 Min
1 pound skinless boneless chicken breasts
1 (8 ounce) bottle ranch dressing
2 (8 ounce) packages cream cheese, softened
1 (12 ounce) bottle Red Hot sauce
1 (16 ounce) package shredded Cheddar cheese

Preheat oven to 350 degrees F Heat a non-stick skillet over medium heat. Add chicken breasts and cook until juices run clear, about 4 minutes per side. Remove to a cutting board to cool completely. Use a fork to shred the meat into strands.
Pour the ranch dressing, cream cheese, shredded cheese, and Hot sauce into a bowl and mix until combined. Add the shredded chicken and mix well. Spread the mixture into a 9x13 inch baking dish.
Bake in the preheated oven until the cheese is bubbling, about 10 minutes.

1 comment:

Neely said...

This is a close recipe to the one I used Tuesday night. I can never stick to a recipe, whether it's because I don't have the exact amount of ingredients or just because I want to change it. These kind of recipes always come out yummy!!! The hotter the better for me....