↞ recipe box start page
Category: Dips - Hot
Prep Time: Cook Time: Total Time:
4 boneless, skinless chicken breasts, poached and shredded (or 2 cans chicken breast, 12.25 ounces each)
1 12 ounce bottle of Frank's Red Hot or Frank's Buffalo Wing Sauce (I used 6 ounces of the Red Hot and 6 ounces of the Wing sauce)
1-1/2 cups finely chopped celery
2 T olive oil (I used 1 T)
2 (8 ounce) packages cream cheese, room temperature
1 12-14 ounce bottle bleu cheese dressing
8 ounces shredded sharp cheddar cheese
Chicken: Place chicken breasts in a saute pan (with a cover) large enough to hold them all in one layer. Add 1-2 cups water or chicken broth to pan. Bring to a boil, reduce heat, cover and cook for 9-14 minutes until chicken is no longer pink (thermometer should reach 160 degrees F). Remove chicken from broth. When chicken has cooled slightly, shred well with two forks. You do not want large chunks. Mix chicken with hot sauce and set aside. (This can be done a day or two ahead, placed in a container and refrigerate if not using right away).
Dip:
Preheat oven to 350 degrees. Heat olive oil in a saute pan over medium heat. Add celery and sauté just until tender. Take pan off heat. Add chicken mixture and combine.
In a large bowl, beat cream cheese until fluffy. When cream cheese is creamy, add bleu cheese dressing and stir to combine. Add chicken-celery mixture and mix thoroughly. Place dip in a large casserole dish (I used a 12 x 9). Bake uncovered for 20 minutes. Add cheddar cheese and stir to combine. Bake for another 20 minutes or until heated through. Serve with additional sticks of celery and slices of crusty French bread or tortilla chips for dipping.
view more member recipes
BUFFALO CHICKEN DIP
view my recipes
print
save
Category: Dips - Hot
Prep Time: Cook Time: Total Time:
4 boneless, skinless chicken breasts, poached and shredded (or 2 cans chicken breast, 12.25 ounces each)
1 12 ounce bottle of Frank's Red Hot or Frank's Buffalo Wing Sauce (I used 6 ounces of the Red Hot and 6 ounces of the Wing sauce)
1-1/2 cups finely chopped celery
2 T olive oil (I used 1 T)
2 (8 ounce) packages cream cheese, room temperature
1 12-14 ounce bottle bleu cheese dressing
8 ounces shredded sharp cheddar cheese
Chicken: Place chicken breasts in a saute pan (with a cover) large enough to hold them all in one layer. Add 1-2 cups water or chicken broth to pan. Bring to a boil, reduce heat, cover and cook for 9-14 minutes until chicken is no longer pink (thermometer should reach 160 degrees F). Remove chicken from broth. When chicken has cooled slightly, shred well with two forks. You do not want large chunks. Mix chicken with hot sauce and set aside. (This can be done a day or two ahead, placed in a container and refrigerate if not using right away).
Dip:
Preheat oven to 350 degrees. Heat olive oil in a saute pan over medium heat. Add celery and sauté just until tender. Take pan off heat. Add chicken mixture and combine.
In a large bowl, beat cream cheese until fluffy. When cream cheese is creamy, add bleu cheese dressing and stir to combine. Add chicken-celery mixture and mix thoroughly. Place dip in a large casserole dish (I used a 12 x 9). Bake uncovered for 20 minutes. Add cheddar cheese and stir to combine. Bake for another 20 minutes or until heated through. Serve with additional sticks of celery and slices of crusty French bread or tortilla chips for dipping.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Buffalo Chicken Dip
by mommyof3eae
2 cups diced fully cooked chicken 2 packs of cream cheese (softened) 1 cup ranch dressing 1/3 cup hot sauce 3 cups shredded cheddar cheese divided Combine chicken, cream cheese, ranch, hot sauc
by mommyof3eae
2 cups diced fully cooked chicken 2 packs of cream cheese (softened) 1 cup ranch dressing 1/3 cup hot sauce 3 cups shredded cheddar cheese divided Combine chicken, cream cheese, ranch, hot sauc
Appetizers - Chicken Buffalo Dip
by samiller426
5-6 chicken breasts, boiled and shredded 8 oz cream cheese ½ bottle ranch dressing 1 bottle Texas Pete buffalo sauce 8 oz bag shredded cheese Chopped celery (Optional) 1. Melt all together
by samiller426
5-6 chicken breasts, boiled and shredded 8 oz cream cheese ½ bottle ranch dressing 1 bottle Texas Pete buffalo sauce 8 oz bag shredded cheese Chopped celery (Optional) 1. Melt all together
Buffalo Chicken Calzone
by sgre52160
3-4 cups shredded cooked chicken 1 1/2 cups Mozzarella cheese 1/2 cup mayonnaise 3 Tbs. hot sauce 2 Pillsbury Pizza Dough 1.Stir chicken, cheese, mayo and hot sauce together in a bowl. 2.
by sgre52160
3-4 cups shredded cooked chicken 1 1/2 cups Mozzarella cheese 1/2 cup mayonnaise 3 Tbs. hot sauce 2 Pillsbury Pizza Dough 1.Stir chicken, cheese, mayo and hot sauce together in a bowl. 2.
Buffalo Chicken Pinwheels
by suemunzlinger
4 Medium/Soft Taco Flour Tortillas 2 cups Chicken, hand shredded into small pieces 3 tablespoons Buffalo Wing Sauce (HOT) Salt and Pepper to taste 2 tablespoons + 2 teaspoons prepared Chunky Blu
by suemunzlinger
4 Medium/Soft Taco Flour Tortillas 2 cups Chicken, hand shredded into small pieces 3 tablespoons Buffalo Wing Sauce (HOT) Salt and Pepper to taste 2 tablespoons + 2 teaspoons prepared Chunky Blu
Buffalo Chicken Rolls
by sgre52160
3/4 lb boneless, skinless chicken breasts, cooked and shredded (about 2 cups) 1 cup hot sauce 12 egg roll wrappers 1 cup crumbled blue cheese 1/2 cup celery, thinly sliced Water Nonstick cooki
by sgre52160
3/4 lb boneless, skinless chicken breasts, cooked and shredded (about 2 cups) 1 cup hot sauce 12 egg roll wrappers 1 cup crumbled blue cheese 1/2 cup celery, thinly sliced Water Nonstick cooki
view more member recipes