25 November 2012

Buffalo Chicken Dip

  • 2 10 oz. cans chunk chicken, drained
  • 2 8 oz. packages cream cheese softened
  • 1 cup Ranch dressing
  • 3/4 cup Hot sauce (such as Frank's Red Hot)
  • 1-1/2 cups shredded cheddar cheese
  • 1 bunch celery, cleaned and cut into pieces
  • 1 8 oz box Chicken in A Biscuit crackers

Heat chicken and hot sauce in a skillet over medium heat until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Add 1/4 of the shredded cheese, stir in. Transfer mixture to 9X13 casserole dish. Sprinkle remaining cheese over dip. Heat for 30 minutes in 350 degree oven. Serve with celery and crackers.

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