My husband teases me because I will order Buffalo chicken wraps and sandwiches anytime I see them on a menu. I love the flavor.
We had friends over this weekend and I was debating what to make. Brown Eyed Baker has a great website. I love her Chocolate Chip Scones recipe. I decided to try this and it was so good. I halved the recipe and put it in a 9×9 pyrex. Any other edits are also included below. I would have take a picture of the final product, but it was devoured as you can see above. So dang good, I will absolutely have characters make this in my next book.
- 2 boneless skinless chicken breasts, roasted and shredded
- 6 ounce bottle hot sauce, I used Frank’s
- 8 ounces cream cheese, at room temperature
- 8 ounce bottle ranch dressing, I used Hidden Valley
- 3 ounces Monterey Jack cheese, shredded (about 3/4 cup)
- 3 ounces cheddar cheese, shredded (about 3/4 cup)
Directions:
- Preheat oven to 350 degrees
- In a medium saucepan, combine the cream cheese and the ranch dressing over low heat until the cream cheese is completely melted and smooth.
- In a bowl, mix the shredded chicken with hot sauce and shredded cheese. Pour in the cream cheese mixture, gently mix together.
- Bake uncovered for 30 to 40 minutes, or until bubbling and browned on top. Let stand for 10 minutes before serving. Serve with celery sticks, other vegetables, tortilla chips or crackers.