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Old 07-24-2005, 09:06 PM   #21
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Buffalo Chicken Dip Recipe

I have a slight variation on the recipe that Bucky posted. This recipe started out with canned chicken for the first ingredient. I changed it to fresh chicken. When I am in a hurry, I use the pre-cooked chicken strips with great success! I like using Blue Cheese dressing because I think it goes with Buffalo Wings so well!

Buffalo Chicken Dip

1 1/2 Pounds chicken breast, cooked & shredded
2 8-oz pkgs cream cheese, softened
1 Cup Blue cheese dressing
3/4 Cup Frank's Red Hot pepper sauce
1 1/2 cups Cheddar cheese, shredded
celery, crackers, etc for dippers

Instructions: Heat chicken & hot sauce in a skillet over medium heat, until heated through.

Stir in cream cheese & dressing. Cook, stirring until well blended & warm. Mix in half of Cheddar & transfer mixture to slow cooker. Sprinkle remaining Cheddar over top. Cook on low until hot & bubbly. Serve with celery sticks or crackers.
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Old 08-03-2006, 05:16 PM   #22
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That looks delicious! I can't wait to try it. My family is going to love it.
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Old 02-02-2008, 05:37 PM   #23
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Smile

Bumping up for those (like me) looking for something to make for the Big Game tomorrow.
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Old 02-04-2008, 07:47 PM   #24
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buffalo chicken dip

I make this recipe using canned white meat chicken breast. Believe me it takes just as good and is much easier and quicker to make.
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Old 02-14-2008, 09:51 AM   #25
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heya what does drained & mean. So i take it i boil the chicken for a certian amount of time then i cook it in the crock pot tell it can be shredded or i boil it till it can be shredded.
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Old 02-16-2008, 01:11 PM   #26
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Originally Posted by LT72884 View Post
heya what does drained & mean. So i take it i boil the chicken for a certian amount of time then i cook it in the crock pot tell it can be shredded or i boil it till it can be shredded.
The &amp is an html glitch from a previous edition of this bulletin board - just read it as an ampersand (&) and you'll be fine.
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Old 02-26-2008, 07:55 PM   #27
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Quote:
Originally Posted by bryankimjade View Post
I make this recipe using canned white meat chicken breast. Believe me it takes just as good and is much easier and quicker to make.
oh that is good to know , I have a couple cans in my pantry.
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Old 02-26-2008, 08:13 PM   #28
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Originally Posted by buckytom View Post
lol, thanks jkath. it really is an awesome dip. would be great for super bowl parties. i think i'll have to make it again soon. here's te recipe, one mo time:

BONNIE'S BUFFALO CHICKEN DIP

4 skinless boneless chicken breast halves, about 2 pounds, boiled, drained & shredded with 2 forks (crockpot is a great way to cook the chicken) Don't cut chicken into chunks..it needs to be shredded

1 - 12 ounce bottle Frank's Louisiana Hot Sauce (try not to substitute here, Frank's really is the best. Crystal would be okay but do NOT use Tabasco)

2 - 8 ounce packages cream cheese

1 - 16 ounce bottle Ranch dressing

1/2 cup chopped celery

8 ounces shredded sharp cheddar cheese or Monterey Jack

Preheat oven to 350 degrees. In a 13x9x2 inch baking pan, combine shredded cooked chicken meat with entire bottle of Frank's sauce, spreading to form an even layer.

In a saucepan over medium heat, combine cream cheese and entire bottle of Ranch dressing, stirring til hot & smooth. Pour this evenly over chicken mixture.

Sprinkle with celery. Bake uncovered for 20 minutes; then sprinkle with cheese and bake for another 15-20 minutes or til bubbly. Serve with celery sticks for dippers and/or any sturdy dipping chip like Tostito Golds.
Hey! What's wrong with Tobasco! I love Tobasco. I use it for underarm deoderant. I dab a bit behind my ears. Why, I even use it for a sippin' sauce. Ya wanna make somp'n of it? Ya wanna piece of me!

Just kidding. Bucky, I do have to say that this recipe looks great. But I have a question for you. Buffalo Chicken: is that a chicken that's been confounded, as in "He's was buffaloed by the question.". Or maybe its a buffalo-sized chicken, or even a chicken-sized buffalo. And are we talking American Bison or true buffalo here? Something to think about, don'tcha think?

Seeeeeeya; Goodweed of the North
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Old 02-26-2008, 08:32 PM   #29
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Quote:
Originally Posted by Corinne View Post
I have a slight variation on the recipe that Bucky posted. This recipe started out with canned chicken for the first ingredient. I changed it to fresh chicken. When I am in a hurry, I use the pre-cooked chicken strips with great success! I like using Blue Cheese dressing because I think it goes with Buffalo Wings so well!

Buffalo Chicken Dip

1 1/2 Pounds chicken breast, cooked & shredded
2 8-oz pkgs cream cheese, softened
1 Cup Blue cheese dressing
3/4 Cup Frank's Red Hot pepper sauce
1 1/2 cups Cheddar cheese, shredded
celery, crackers, etc for dippers

Instructions: Heat chicken & hot sauce in a skillet over medium heat, until heated through.

Stir in cream cheese & dressing. Cook, stirring until well blended & warm. Mix in half of Cheddar & transfer mixture to slow cooker. Sprinkle remaining Cheddar over top. Cook on low until hot & bubbly. Serve with celery sticks or crackers.
printer still on fritz. could you e mail this to me??thanks so much

babe
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Old 02-27-2008, 07:01 PM   #30
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Both chicken recipes sound good.
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