bonnie's buffalo chicken dip
what you need:
4 boneless skinless chicken breasts-- poached and shredded
1 12 oz. bottle frank's hot sauce (do not use tabasco)
2 8 oz. packages cream cheese
1 16 oz. bottle of ranch dressing
1/2 cup celery chopped
8 oz. shredded cheddar jack cheese
how you do it:
preheat oven to 375 degrees. In a 13x9x2 inch baking pan, combine the shredded chicken and entire bottle of frank's sauce, spreading to form an even layer. in a saucepan over medium heat, combine the cream cheese and entire bottle of ranch dressing, stirring til smooth and hot. pour this mixture evenly over the chicken mixture. sprinkle celery evenly over all. bake uncovered for 20 minutes. then, add the shredded cheese and bake for another 20 minutes uncovered or til bubbly...don't let the top get too browned or it will be hardened. remove and let stand for 10 minutes and serve with celery stalks or sturdy corn chips.
beth's tips
i boil my chicken for about 15-20 minutes (depending on how thick) and it shreds easily with a fork. this step can be done a day or two ahead to save time. don't skimp on the frank's hot sauce... it tastes good! use the whole bottle!
