Return to Franklin Kitchen

Buffalo Chicken Dip

Submitted by: Sue Shelnutt, Dayton, OH 



4 chicken breasts (about 2 pounds) **we use 2 cans of Sam’s canned chicken – 5 pack

1 (12 oz.) bottle Frank’s Hot Sauce

2 (8 oz.) packages cream cheese

1 (16 oz.) bottle blue cheese dressing (or ranch)

8 oz. shredded cheese – cheddar, Monterey Jack, or combo



Boil chicken in water about 15 minutes. Drain & shred.

 Preheat oven to 350 degrees. 

In a 13x9 pan combine the shredded chicken meat with the hot sauce, spreading to form an even layer. 

In a large sauce pan over medium heat, combine the cream cheese and Blue cheese dressing,

stirring until smooth & hot.

Pour the mixture evenly over the chicken. 

Bake uncovered for 20 minutes, then sprinkle the cheese over the top and bake uncovered another 10 minutes.

 Let stand 10 minutes before serving.