To make the crack chicken: Preheat the oven to 220\
Mix the cream cheese, the hot sauce and the ranch dressing together.
Add the chicken to the mixture and place in a 8x8 casserole dish.
Bake all the ingredients at 400 degrees for 20 minutes.
In a skillet over medium heat add chicken and hot sauce and heat through.
Stir in cream cheese and ranch dressing, stirring until mixture is well blended and warm.
Mix in half of the shredded cheese and add mixture to a slow cooker.
Sprinkle remaining cheese on top and cook on low until hot and bubbly.
Serve with celery sticks and crackers.
Drain and chop the chunk chicken.
Combine all ingredients except the celery in a microwave safe bowl and heat in microwave on high for 2-3 minutes.
Stir in one stalk of celery cut up (optional).
Serve with celery sticks, corn chips or tortilla chips for dipping.
T. Marzetti Buffalo Blue Cheese dressing may be substituted for the first two ingredients.
Cooked (cut up) chicken breasts may be substituted for the cans of chunk chicken.
Recipe may be refrigerated and served cold.
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.
Cut chicken into 1-inch cubes.
-At this point, the dip can be refrigerated until ready
ed Texas Pete Buffalo Style Chicken Wing Sauce, 1/3
artially frozen, not hard). Prepare chicken by Frenching the bone.
cut chicken into pieces so it's
owl, and blend well. Add chicken breasts, and let marinate for
o 400\u00b0F.
Combine chicken, green onions, cream cheese, mozzarella
Combine cream cheese, hot sauce, chicken, cheddar cheese and blue cheese together, mixing very well.
Taste it to make sure it is at your desired flavor.
Put dip in a large oven safe pan or bowl.
Drizzle more hot sauce and cheddar cheese on top.
Bake at 400 degrees Fahrenheit until bubbly, 15 to 20 minutes.
*If you refrigerate this dip before baking, make sure it is room temperature before putting it in the oven.*.
EAD OR DOUBLE-BREAD CHICKEN WITH THIS RECIPE (SEE STEP 6).
Combine sesame seed, flour and pepper.
Dip chicken pieces into soy sauce; dredge in sesame seed mixture.
Arrange chicken, bone side down, in a large, shallow baking dish.
Melt margarine; drizzle over chicken.
Bake at 400\u00b0 for 40 to 50 minutes, or until chicken is tender.
owl, dilute the cream of chicken soup with the remaining broth
our it over the chicken in a large resealable
0 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel
Spread softened cream cheese onto bottom of a shallow dish or bowl.
Mix together chicken and buffalo sauce in a separate bowl.
Top cream cheese with buffalo mixture, then sprinkle on cheddar cheese.
Dip may be served hot or cold. To serve hot, warm in oven or microwave to your preferred temperature.
Before serving, drizzle with ranch dressing and sprinkle with green onion. Serve with chips or crackers.
he carcass of a roasted chicken, which I keep in my