Buffalo Chicken Dip

• Meat

  • 1 1/2 cups Buffalo wing sauce
  • 1 1/2 lbs Chicken breasts, boneless skinless

• Condiments

  • 1 cup Ranch dressing

• Dairy

  • 1 1/2 cups Cheddar cheese
  • 8 oz Cream cheese

Found on cookingismessy.com

Description

Ingredients

• 1½-2 lbs boneless skinless chicken breasts (results in 5-6 cups shredded chicken)
• water or chicken broth, enough to cover the chicken in a large pot.
• 1½ cups shredded cheddar cheese
• 1½ cups Buffalo Wing Sauce
• 1 cup ranch dressing
• 8 oz/ 226 grams cream cheese, softened

Directions

• Put the chicken in a large pot. Cover with water or chicken broth. Bring to a boil and cook for 15-20 minutes or until the chicken is cooked through.
• Use tongs to remove chicken from the pot. You can save the water/broth for making a stock if youd like.
• Put the chicken on a cutting board and let it sit until cool enough to handle.
• Preheat oven to 350°F/180°C.
• Using two forks, or a fork and your hands, pull the chicken apart into shreds. You can make the shreds as thick or thin as you like, but think about what would work best for scooping onto a chip. [Alternatively Im told you can put the hot chicken into a food processor and pulse it to get a good result]
• In a large bowl mix together the cheddar, buffalo sauce, ranch dressing, and cream cheese. Try to mix it as well as you can so you dont have giant lumps of cream cheese.
• Add the shredded chicken to the bowl and stir until well coated.
• Transfer the mixture to a 9x13 pan.
• Bake uncovered for 30 minutes, or until bubbling.
• Let cool just slightly, then serve warm with chips.