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Vermont Kitchen Supply

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Buffalo Chicken Dip

Buffalo Chicken Dip

 

8 to 12 oz cream cheese

3 boneless skinless chicken breasts

Frank’s Red Hot Sauce

1 jar blue cheese salad dressing

1 bag shredded jack and cheddar cheese

 

Spread cream cheese to cover the bottom of a casserole dish. Boil chicken until cooked through. Chop chicken into small pieces. Mix chicken with hot sauce until coated. Spread chicken over cream cheese. Add more hot sauce if desired. Cover with blue cheese dressing. Cover with layer of cheese. Bake at 350 degrees for 15 minutes. Serve with celery and tortilla chips.

 

Carol Sullivan