Beth'S Famous Buffalo Chicken Dip
- 4 boneless skinless chicken breasts
- 1 bottle of Frank's Hot Sauce
- 1 Bottle of Hidden Valley Ranch ( smallest bottle you can buy )
- 2 cups of shredded sharp cheddar
- 1 block of cream cheese softened
- 1/4 stick of butter
- celery sticks
- Bag of tortilla chips
- Boil your chicken for a half an hour and let cool. Shred the chicken and place in a bowl. In a small saucepan melt the butter and hot sauce together and let cool a little. To the bowl with chicken add the entire bottle of ranch, 2 cups cheddar, softened cream cheese, and hot sauce with butter and mix all together. You can do one of two things...you can put in a small crock pot and cook until all melted and keep warm or you can put into a buttered baking dish and bake for about 20-25 minutes until bubbly. Serve with celery sticks and tortilla chips. YUMMY!!!!!
chicken breasts, valley, cheddar, cream cheese, butter, celery, tortilla chips
Taken from www.epicurious.com/recipes/member/views/beths-famous-buffalo-chicken-dip-50000875 (may not work)