1. Boil chicken breasts until fully cooked, Shred and put in bowl with jar of wing sauce.
2. Spread Cream Cheese in bottom of 9x13 pan.
3. Pour jar of bleu cheese over cream cheese.
4. Spinkle half bag of mozzerella over bleu cheese.
5. Spinkle chicken mixture over pan.
6. Spinkle the rest of mozzerella over chicken.
7. Bake on 375 until Mozzerella is melted..
8. Scoop with chips!!!!
Preheat oven @ 350 degrees.
Blend chicken, softened cream cheese, ranch dressing, chicken wing sauce and 3/4th the shredded cheese together with mixer (or by hand if you prefer chunkier chicken dip). Spread mixture in a 9\"x13\" baking dish. Sprinkle remaining shredded cheddar across top. Bake uncovered for 1/2 hour. Serve with Tostino's Scoops or chip of your choice.
mix the chicken with 6 tbsp of the buffalo chicken sauce.
Cut 5
In large saucepan, boil chicken in water until cooked through (
Mix ground meat with buffalo wing sauce and onion.
Divide into 4 sections.
Make a flat thin patty with one section.
Place 1/8 cup blue cheese on patty and wrap burger around cheese, sealing closed, and flatten to patty shape again.
Repeat with remaining sections.
Sprinkle with salt and pepper.
Grill or broil, basting with more sauce if desired, until cooked, 10-15 minutes depending on thickness.
ith enough water to cover chicken.
Bake at 425F for
Mix ground chicken, bread crumbs, egg, and wing sauce together in a large bowl. Add enough water to the chicken mixture so it is a little sticky; shape into patties about 3 inches in diameter.
Heat a large skillet over medium-high heat. Cook patties in hot skillet until burgers are hot and no longer pink in the middle, about 4 minutes per side. Serve on buns.
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a pot with enough water to cover. Bring to a boil and cook 25 minutes, until chicken juices run clear. Drain liquid from pot and shred chicken. Mix wing sauce and butter into pot. Bring to a boil, reduce heat to low and simmer 10 minutes.
Spread cream cheese over the bottom of an 8x8 inch baking dish. Pour chicken mixture over cream cheese. Top with dressing.
Bake 15 minutes in the preheated oven, until hot and bubbly.
ixture is smooth. Stir in buffalo wing sauce.
Taste and season with
1. Heat chicken and hot sauce in a skillet over medium
Place 4 chicken breast fillets in the bottom
Heat chicken and buffalo wing sauce in a skillet over medium heat, until heated through.
Stir in cream cheese and blue cheese dressing. Cook, stirring until well blended and warm.
Mix in 1 cup of the shredded cheese, and transfer the mixture to a slow cooker.
Sprinkle the remaining 1/2 cup cheese over the top, cover, and cook on Low setting for 30 minutes or until hot and bubbly.
Serve with celery sticks and crackers.
3) If using canned chicken, mix the chicken, hot wing sauce, 2 TBSP Ranch
nd stir in the ground chicken. Cook and stir until the
/2 cup of buffalo wing sauce. Stir chicken into sauce so it has been
Preheat oven to 350 degrees F (175 degrees C). Grease 24 mini-muffin cups.
Stir chicken, Buffalo wing sauce, cream cheese, egg, and egg white together in a large bowl until well-mixed. Add Cheddar cheese and green onion; stir. Stir quinoa into chicken mixture. Spoon mixture into prepared mini-muffin cups.
Bake in the preheated oven until browned around the edges, 18 to 22 minutes.
In a bowl, toss shredded chicken with 1/2 cup buffalo wing sauce until well coated. (You might need more, you want the mixture to be nice and moist.).
Spread 1 tablespoon buffalo wing sauce on pizza crust, leaving a couple of inches around the edge bare (that will be your crust). Spread saucy chicken on top of sauce on pizza crust.
Top chicken with cheeses, then sprinkle with green onions.
Bake at 425\u00b0F 15-20 minutes or until pizza has reached desired crispness.
up of the buffalo wing sauce, and set aside. Dip each chicken tender first
Cut each chicken breast in half; place into
br>In a bowl combine chicken and buffalo wing sauce; set aside.
In