In a large saucepan over medium heat, stir together the hot sauce and butter until the butter melts and emulsifies into the hot sauce. Add the shredded chicken and stir to coat. Heat it in the sauce for a few minutes, stirring constantly, just until the chicken is heated through. Don't over cook or the sauce will separate.
Serve the shredded Buffalo chicken filling with warmed taco shells or corn tortillas, lettuce, green onions, celery and/or crumbled blue cheese or blue cheese dressing, as desired.
inutes. Stir in shredded.
chicken, 1/4 cup buffalo sauce, salt and
b>chicken and shred into a large bowl. Toss together with the buffalo
egrees C).
Combine chicken and Buffalo wing sauce in a bowl
Cut chicken into 1-inch strips. Place
mix the chicken with 6 tbsp of the buffalo chicken sauce.
Cut
For the buffalo chicken:
Put the celery leaves,
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.
x in half of the shredded cheese, and transfer the mixture
igh heat.
Place the chicken on a plate and drizzle
inutes. Add Buffalo sauce; stir until combined. Mix in chicken breast and
Preheat a skillet over medium-high heat.
Combine lettuce, carrots and celery in a salad bowl. Combine ranch dressing and blue cheese crumbles in a small bowl.
Add oil and butter to hot pan with the chicken. Season with salt and pepper and sear for 2 or 3 minutes, then add hot sauce. Reduce heat a little and cook 5 minutes more.
Toss salad with dressing and season with salt and pepper. Top salad with Buffalo chicken and serve.
nd shredded chicken in a bowl and lightly toss with some buffalo sauce
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.
ater to a boil; add chicken tenders. Cook until no longer
Cut Dietz & Watson Buffalo Chicken Sausages into 1/2-inch slices. Cook over medium heat until golden brown, about 3 minutes per side. Transfer to a plate.
Place Dietz & Watson Bacon in the pan and sear until crisp, 8 to 12 minutes. Split the bacon into smaller pieces.
Place sausage slices over tortillas and top with Dietz & Watson Blue Cheese Crumble, bacon, minced red onion, shredded iceberg lettuce, and red pepper aioli.
Heat chicken and hot sauce in a skillet over medium heat until heated through. Stir in cream cheese (I cube mine so it's easier to melt down) and ranch dressing. Mix in half of the cheddar cheese and transfer to a glass baking dish. Sprinkle the top with the remaining cheese. Bake at 350 until it's hot and bubbly around 30 minutes. I serve this with celery sticks and crackers.
ater till done.
Remove chicken from water, either can diced
Combine chicken and hot sauce in a pan and warm through, mixing well.
Put tortilla chip scoops out on platter.
Combine ranch dressing and sour cream, mixing well.
When chicken is warm, fill each chip with buffalo chicken mixture.
Sprinkle each chip with cheddar cheese.
Top each chip with a dollop of the ranch dressing & sour cream mixture.
Sprinkle with diced celery.
Enjoy!
Heat the margarine and buffalo sauce over medium heat in a medium saucepan.
Open the can of chicken, drain the water, and dump it into the pan.
Simmer for about 10 minutes, using a spatula to \"shred\" the chicken (just mash it a bit and it will shred nicely).
Add the pepper jack cheese and stir until melted.
Spoon half of the mixture onto each tortilla/wrap, roll it up, and enjoy!