Buffalo Chicken Dip
posted by Marilyn Harris -
- 2 pounds boneless, skinless chicken breasts, cooked and shredded
- 12-ounce bottle Frank’s Hot Sauce
- 2 8-ounce packages cream cheese
- 16-ounce bottle Blue Cheese or Ranch Dressing
- 8 ounces shredded Cheddar or Jack cheese
Toss chicken with hot sauce. Put into a 13X 9” baking dish.
Heat together the cream cheese and dressing. Pour over chicken.
Bake in a 350 over for 20 minutes.
Top with cheese and bake 10 minutes longer.
Serve hot with tortilla chips.