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Easy to make and always a great appetizer. It’s a big hit when hosting!
Put chicken breasts in a pot of water, bring to a boil and cook until done (approximately 20 minutes).
Preheat oven to 400 F.
Cut cream cheese blocks into small cubes and place in a baking dish (12″ x 9.5″ or 5 quart).
Spread sharp cheddar cheese over the cream cheese cubes. Pour Buffalo wing sauce and ranch over the cheddar cheese and cream cheese. Bake wing sauce/ranch/cheese mixture for 12 minutes.
Finely shred the chicken breasts while the cheese mixture is baking. After 12 minutes remove the cheese mixture from the oven. Mix shredded chicken breasts into the cheese mixture. Bake for an additional 12-15 minutes.
Remove from oven, mix, pour into a bowl and serve.
Great with scoop chips!
Crunchy sweet potato, beet, and parsnip chips sprinkled with garlic-rosemary salt.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!