Baked Buffalo Chicken Dip.
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Composition of Baked Buffalo Chicken Dip:
- Prepare 14 oz Boneless, Skinless Chicken Breast (9 oz cooked).
- Provide 2 tbsp - 1/3 Less Fat Philadelphia Cream Cheese.
- Require 1/4 cup Franks Red Hot Sauce.
- Provide 1/4 cup for Light Ranch Dressing.
- Need 1/2 cup for Reduced Fat 2% Shredded Sharp Cheddar Cheese.
- Require 4 stick for Celery.
Baked Buffalo Chicken Dip how to cook:
- Preheat oven to 350°F. Bake chicken breast 30 minutes or until no longer pink. Chop or shred into small pieces and set aside. You can also use pre-cooked canned chicken breast and skip the first step. In small sauce pan combine hot sauce, ranch dressing, cream cheese and stir continuously over low heat until cream cheese melts and sauce is creamy. Add chicken to sauce pan and stir until well coated. Spread in 8x8 glass baking dish. Sprinkle with shredded cheese and bake in oven about 10 minutes or until cheese is just melted. Don't overbake. Serve with celery sticks. Enjoy. :).
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