Buffalo Chicken Dip
4 boneless, skinless chicken breasts
1 (12 ounce) bottle Frank’s hot sauce
2 (8 ounce) packages cream cheese
1 (16 ounce) bottle blue cheese salad dressing
8 ounces shredded sharp cheddar
In a large saucepan, boil the chicken in water until cooked through Drain and shred with two forks. (Audra cooks hers in the crockpot all day and shreds it)
Preheat the oven to 350 degrees. In a 13 X 9 inch baking pan, combine the shredded chicken meat with the hot sauce, spreading to form an even layer.
In a large saucepan over medium heat, combine the cream cheese and blue cheese dressing, stirring until smooth and hot.
Pour the mixture evenly over the chicken.
Bake uncovered for 20 minutes, then sprinkle the shredded cheese over the top and bake another 10 minutes. Let stand 10 minutes before serving. Serve with tortilla scoops.
