Buffalo Chicken Dip, Day 2
I made the buffalo chicken dip for Superbowl Sunday and had leftovers. We reheated it and wrapped it in tortillas with lettuce. Was good.
This is the way I made the dip (there are a few versions):
Combine 3 chicken breasts poached and shredded with
12 oz bottle of Franks Hot sauce
Place in the bottom of a casserole.
Combine 8 oz package of cream cheese with
8 oz of Ranch Dressing
Pour over chicken, top with shredded mozarella
Bake at 350 for 30 mins. Top with chopped celery.
We do a quick version of that too.. I used canned chicken breast (3) that has been drained, rinsed, drained again, and I go through it and shred it a little more with my fingers. I add a brick of cream cheese, a cup of red hot, a cup of Jalapeno ranch and then the chicken. I also add in a brick of jack that I have shredded or pepper jack if I want serious heat. I always try and make it the night before because it just tastes better the next day. We microwave it if we are in a huge hurry, otherwise in a pyrex in the oven.
If and when there is any left over, I smear it in a flour tortilla and made quesidillas.
I had it lunch the next day too... Our variation is that we use a LOT of chicken Breast, 4 split ones. Then, after shredding, I just add enough Franks to flavor the chicken, For me, that was a little over 1/4 the bottle. Then, add 1 thing of cream cheese and then poor in a CREAMY dressing (I like Maries although this years I used TJs) to the point you want it to flavor (SO though it was TOO blue cheesy and I only used 1/2 the bottle!)
It turns out more like a casserole this way than a dip, but people still LOVE it...