Kristin's Buffalo Chicken Dip - Recipe

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KRISTIN'S BUFFALO CHICKEN DIP
5 cups cooked and shredded chicken (about 4-5 chicken breasts) 2 (8 oz. ea.) pkgs. cream cheese 1 (12 oz.) bottle FRANK'S® RedHot hot sauce 1 (8 oz.) bottle Ranch dressing (HIDDEN VALLEY® or Kraft) 1 (8 oz.) pkg. cheddar cheese Mix chicken, hot sauce and cream cheese in saucepan over medium heat and cook until cream cheese is melted. Remove from heat. Stir in Ranch dressing and cheddar cheese. Pour into greased baking dish (I use Pam) and bake at 350°F for 25 minutes. Serve on crackers and celery. You can also add a 1 cup of chopped celery if you would like. Submitted by: Kristin Westby

HIDDEN VALLEY® is a registered trademark of HV Food Products Company.
This web site is not associated with The HV Food Products Company or its affiliates.
FRANK'S® is a registered trademark of The French's Food Company LLC.
This web site is not associated with The French's Food Company LLC or its affiliates.

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