Buffalo Chicken Boats

• Meat

  • 1 cup Buffalo wing sauce
  • 4 cups Chicken, cooked

• Produce

  • 1 Optional garnish - fresh cilantro

• Condiments

  • 1/2 cup Ranch dressing

• Baking & Spices

  • 1/2 tsp Kosher salt
  • 1 tsp Paprika, smoked

• Nuts & Seeds

  • 1 tsp Cumin

• Bread & Baked Goods

  • 2 French baguettes

• Dairy

  • 1/3 cup Blue cheese crumbles
  • 2 cup Cheddar cheese, grated
  • 8 oz Cream cheese

Found on cookiesandcups.com

Ingredients

• 4 cups cooked, shredded chicken
• 8 ounces cream cheese, cubed
• 1 cup Buffalo Wing sauce (I used Franks)
• ½ cup ranch dressing
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• ½ teaspoon kosher salt
• ⅓ cup blue cheese crumbles
• 2 cup grated cheddar cheese (or cheddar blend), divided
• 2 French Baguettes
• Optional garnish - fresh cilantro, blue cheese crumbles, ranch dressing

Directions

• Preheat oven to broil. Line a large baking sheet with parchment paper and set aside.
• In a medium sauce pot combine the chicken, cream cheese, Buffalo sauce, ranch dressing, paprika, cumin, and salt. Cook over medium-low heat until the cream cheese is melted and mixture is hot, stirring frequently.
• Meanwhile cut the tops of the baguettes, using a serrated knife, hollowing out the inside, leaving the sides of the bread intact, like a canoe. Discard the tops of the bread. You may need to halve your bread to fit on your baking sheet, depending on the size of your loaves, this is fine.
• Once the chicken mixture is warm, add in all of the blue cheese and 1 cup of the grated cheese, stirring to combine. Cook for an additional 2 minutes and then remove from the heat.
• Using a spoon fill the hollowed out bread with the chicken mixture. Top with the remaining cup of cheese and place under the broiler for 3-5 minutes until the cheese is melted and the bread is lightly toasted.
• Remove from the oven and garnish with fresh cilantro, more blue cheese crumbles and drizzle with ranch dressing if desired.
• Slice into pieces and serve warm.