Chicken Wing Dip

• 2 whole Boneless, Skinless Chicken Breasts
• 3/4 cups Texas Pete Wing Sauce
• 8 ounces, fluid Cream Cheese
• 1/2 cups Shredded Cheddar Cheese

1. Cook the chicken breast until no longer pink.
2. (I like to parboil it in chicken broth.)
3. Let it cool, then shred.
4. Place chicken in a pan with the wing sauce and let it thoroughly soak up all the sauce for about 5 minutes.
5. Add the softened cream cheese and cheddar and let simmer until bubbly.
6. Serve with sturdy tortilla chips and celery.
7. It wont last long!
8. This dip also tastes good cold.

chicken breasts, sauce, fluid cream cheese, cheddar cheese

Taken from tastykitchen.com/recipes/appetizers-and-snacks/chicken-wing-dip/ (may not work)