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.… Read More »
