Buffalo Chicken Dip

INGREDIENTS:
8 oz. pkg. cream cheese
1/2 cup blue cheese or ranch salad dressing
1/2 cup Hot Sauce or Buffalo Wing Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cups shredded cooked chicken

DIRECTIONS: 2 different ways
1st Way
HEAT oven to 350°F. Place cream cheese into deep dish 9-inch pie plate. Microwave 1 min. to soften. WHISK in salad dressing, Frank's RedHot Sauce and cheese until smooth. Stir in chicken. BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

2nd Way (my favorite way)
Mix hot sauce with chicken while your cooking it. Layer the chicken mixture into a 9 x 13 casserole dish. Melt cream cheese in a saucepan over medium-low heat. Reduce heat & add blue cheese dressing. Stir together quickly so it doesn't scorch! Pour cream cheese mixture over chicken. Bake for 20 minutes or until bubbly, then add your mozzarella cheese & blue cheese. Yes, I said both. From time to time I'll use both if I have both. Bake 15-20 more minutes or until cheese is melted. Serve with celery! Crackers or chips will work too...

I think this dip is best served warm either way you decide to prepare it It just isn't as good cold...
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Buffalo Chicken Penne Pasta

1 lb penne pasta
1 tbsp paprika
1/2 tbsp each salt, garlic powder, and pepper
1 lb chicken breasts, cut into strips or cubes
vegetable oil or olive oil
Buffalo Wing Sauce or Hot Sauce (to your taste, I use about 1/2 bottle)
1 cup diced celery
1/2 cup red onion, diced
1 cup mayo
1/2 cup blue cheese dressing (or ranch, I've used both)
3/4 cup milk

Cook pasta according to directions. While pasta is cooking, prepare chicken with spices and cook in oil. Add hot sauce and saute with chicken. When chicken is mostly cooked; add onion, celery, and saute until chicken is fully cooked. Combine mayo, dressing, and milk in medium bowl. Add to skillet. Toss with pasta.

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Buffalo Chicken Pizza

INGREDIENTS
3 skinless, boneless chicken breast halves - cooked and shredded
2 tablespoons butter, melted
1 (2 ounce) bottle hot sauce
1 (8 ounce) bottle blue cheese salad dressing
1 (16 inch) prepared pizza crust (I like Boboli Thick Crust)
1 (8 ounce) package shredded mozzarella cheese or cheddar

DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C). In a medium bowl combine the cubed chicken, melted butter and hot sauce. Mix well. Spread whole bottle of salad dressing over crust, then top with chicken mixture and sprinkle with shredded cheese. Bake in preheated oven until crust is golden brown and cheese is bubbly, about 5 to 10 minutes. Let set a few minutes before slicing, and serve.

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Buffalo Chicken Soup

I love Buffalo Chicken, Give me wings, pizza, dip, salads...anything with that tangy flavor! I ran across several recipes today and I thought you all might enjoy them too.



6 cups milk
3 (10 3/4 oz) cans cream of chicken, celery or mushroom soup (any combo of three will do, I use 2 chicken & 1 celery)
3 cups cooked chicken
1 cup sour cream
1/2 cup ranch dressing or blue cheese dressing
1/2 cup hot sauce, adjust to your taste (Frank's Buffalo Wing Sauce is my favorite)

Stove Top: Combine all ingredients in a large pot and cook on stove until hot and flavors have blended. Stir often to dissolve everything and to keep from scorching on the bottom. At least 30 minutes.

Crock Pot: Follow same directions above using crock pot. Just put everything in, stir well to combine everything and then cook on low for 4 hours.

Adjust hot sauce to your liking and/or serve additional sauce on the side to allow each person to adjust their own bowl.

Garnish with an additional dollop of sour cream, ranch or blue cheese dressing/dip and a celery stick. Would also be good with some shredded cheese on top. If you want to stretch it to feed more try serving it over a scoop of white rice.

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