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Old 05-24-2005, 09:28 AM   #11
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Quote:
Originally Posted by letscook
I use this one and i never have any left.


1 lb. chicken, poached, cooled and cut in to bite size pieces.

1 bottle chicken wing sauce. Put in a sauce pan with the chicken pieces and let simmer for 15 minutes.

1 8 oz bar of cream cheese. Spread the cream cheese on the bottom of a greased 9x12 pan. Pour the chicken wing mixture on top.

Pour 1 bottle of Bleu Cheese dressing on the top.

Add shredded mozarella to the top.

Bake at 350 for 30 minutes, or until the top is browned and bubbly. Serve with crackers or tortilla chips .

OOOOOOOOOOO, that sounds good too!!
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Old 05-28-2005, 07:57 PM   #12
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The original recipe of this thread is AWESOME!!
I'll try the next one later.
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Old 05-29-2005, 05:41 AM   #13
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I made this yesterday, and it was very well received. I will halve it next time, though. I poached chicken breasts for it, rather than using canned.
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Old 05-29-2005, 09:59 AM   #14
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I'll have to double mine. I boiled boneless, skinless filets then just shredded it into a bowl to mix it all together. Next time, though, I'm going to grill the chicken, as boiling takes alot of the taste away from it.
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Old 05-29-2005, 10:13 AM   #15
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I am going to try this recipe on the family and see if everybody likes it as well as I think I will. :) Bet it ends up being one of the recipes I will use for nephew's reception. By the way, I KNOW that I will be using the real thing instead of the canned stuff, that stuff is icky. TY for the recipe!!!!
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Old 05-29-2005, 10:30 AM   #16
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Icymist, I had pmed Rayt, and was asking about the hot sauce that was used, it's Frank's Hot Sauce. And it does taste just like hot wings. It's really good. I actually used 3/4 cup of the hot sauce myself, because I like the spicyness of it. You will be able to taste and add, if you want,before putting it into the oven.
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Old 05-29-2005, 11:17 AM   #17
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Thanks Texasgirl will remember that. :) :) :)
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Old 05-30-2005, 05:54 AM   #18
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When I poached the chicken, I added onion, carrot and celery along with some peppercorns and a bay leaf. The flavor of the chicken was very good. I used Louisiana Hot Sauce. It made a lot of dip. Filled a 2 quart casserole. Much too much for 14 people, but very tasty. I'll make it again.
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Old 11-27-2005, 07:56 PM   #19
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Another bump
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Old 11-27-2005, 09:33 PM   #20
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Quote:
Originally Posted by RAYT721
Now, I'll be honest... most of the recipes that I post are "tried and true" favorites. This is an exception but I have heard so many raves about this that I feel it's worth sharing. It is on my list of recipes to make. The site where I found it had more than 17 positive replies with one exception... most suggest not to use the canned chicken as the recipe instructs. I am not a big canned chicken fan so I would probably sub with a pound or two of cooked boneless, skinless breasts. Your feedback to this recipe would be appreciated. From what I understand, you need not worry about leftovers ... there WON'T be any!!! /rayt721

HOT WING DIP

2 large cans of chicken meat
2 (8 oz) pkgs. cream cheese
1 cup Ranch dressing
1/2 cup Hot Sauce
Crackers, Celery Sticks or Carrot Sticks for dipping

Directions:
Mix all the ingredients together. Place in a baking dish and bake in oven for 30-45 minutes at 350 degrees F. Serve with crackers, celery sticks or carrot sticks.


I do it like your recipe but use 3 chicken breasts, 1 cup blue cheese instead of ranch and I put cheddar and mozz. cheese on top. Sometimes I layer it and sometimes I mix and put in a mini crockpot and serve it that way. It stays nice and warm that way.
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