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.
I have used Texas Pete Buffalo Style Chicken Wing Sauce, 1/3
Combine the cream cheese, sour cream, and Buffalo sauce in a mixing or microwave-safe bowl.
Fold in the pulled chicken once thawed, and serve cold or microwave on high for 2 minutes, stirring until the dip is heated throughout.
Serve alongside your favorite tortilla chips.
Preheat oven to 350 degrees F (175 degrees C).
Stir blue cheese salad dressing and cream cheese together in a mixing bowl. Stir chicken, Buffalo wings sauce, and blue cheese crumbles into the salad dressing mixture; pour sauce into a baking dish.
Bake in preheated oven until bubbling, 15 to 20 minutes.
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.
ater till done.
Remove chicken from water, either can diced
Preheat oven to 400 degrees F (200 degrees C).
Combine chicken, cream cheese, hot pepper sauce, 1/2 cup pepper Jack cheese, blue cheese dressing, crumbled blue cheese, seafood seasoning, and cayenne pepper in a large bowl.
Transfer chicken mixture to a 9-inch round baking dish and sprinkle with 2 tablespoons pepper Jack cheese.
Bake until lightly browned, 15 to 20 minutes. Remove from oven and garnish with cayenne pepper.
mix the chicken with 6 tbsp of the buffalo chicken sauce.
Cut
b>chicken and shred into a large bowl. Toss together with the buffalo
For the buffalo chicken:
Put the celery leaves,
b>chicken into pieces so it's easy to shred later.
Cook chicken
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.
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.
Mix Velveeta, hot pepper sauce and chicken in large microwaveable bowl.
Microwave on high 5 minutes, or until Velveeta is melted, stirring after 3 minutes. (Microwaves vary, so check frequently).
Stir in remaining ingredients.
Serve with celery sticks, tortilla chips, or crackers.
Note: This can also be made in the crock pot. Also, you can eliminate the 'strings' on celery sticks by lightly peeling the celery with a vegetable peeler.
In large saucepan, boil chicken in water until cooked through
In saucepan over medium heat combine all ingredients until well blended without lumps, add your chicken (we think it's better with chunkier chicken, than shredding chicken).
The best part about this dip is that you can throw it together super quick- no need to let it sit in a crockpot -- but you can always make it and transfer to a crockpot for large parties- trust me, you will want to make loads!
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.
Beat cream cheese and ranch dip.
Fold in chicken and celery. Add buffalo sauce to taste.
Combine chicken, cream cheese, Colby-Jack cheese, goat cheese, Buffalo wing sauce, blue cheese dressing, bell pepper, onion, and celery in a slow cooker.
Cook on Low for 4 hours. Transfer dip to a bowl and sprinkle with chopped scallions.
arlic and spread on chicken breast. Wrap chicken in tinfoil, put on