Shelly's Recipe

BUFFALO CHICKEN DIP

Category: Dips - Hot

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.