The Best Buffalo Chicken Dip EVER!

The holiday season is full of plenty of get-togethers! If you're like us, the first question we ask each other is "What should we bring? followed by "What do we need to buy at the grocery to make this?

Good new folks!!. . .I have THE recipe that incorporates ingredients that most people have in their house at all times, and takes little to no time at all to make. My Buffalo Chicken Dip Recipe is well know in our circle of friends and family. Today I publish the recipe for all to have in hopes that certain men will learn to make it on their own (Austin, James, JB etc) ...even though we all know I will still be asked to make it!





Ingredients: ** Even if you have to buy all of the ingredients below, it can be made for less than $20!


1 - 5 lb. Bag of frozen boneless skinless chicken breast or tenders 
        (Aldi = best prices on frozen chicken)
1 - 12 oz. Bottle of Hot Sauce (Frank's = our favorite)
1 - 16 oz. Bottle of Ranch Dressing (Hidden Valley = our favorite)
1 - 8 oz. brick of Cream Cheese
1 - 16 oz. bag of shredded cheddar cheese (roughly 4 cups)


Directions:

1. Place entire bag of frozen chicken into a pot of boiling water. Boil until chicken floats to the top. (Roughly 20 min.)

2. Drain chicken and shred with two fork into thin strands. Personally, I like to throw the hot, cooked chicken in my Kitchen Aid Stand Mixer with the beater or whisk attachment on medium for all of 20 seconds until it's shredded. It is possible to do with a hand mixer, just make sure you have a big, tall bowl, otherwise you will spend more time cleaning up your mess!!

3. Place shredded chicken back into the empty pot over medium heat and add the hot sauce. You will want it a bit hotter than you can handle because the ranch and cream cheese will mellow it out. We usually use 1 regular size bottle of Hot Sauce, but you can adjust to your tastes.

4. Add entire bottle of ranch dressing to the hot sauce and shredded chicken mixture.

5. Cut cream cheese into cubes and add to pot. Stir until everything has melted together.

6. Transfer the chicken mixture into a pie or brownie pan. Top with shredded cheese. and bake in the oven at 375 degrees for 15-20 min or until brown and bubbly

Note: If you have a Kitchen Aid Mixer, there is no need to transferring the hot shredded chicken into the pot for Steps 3-5. The Kitchen Aid bowl will be hot enough to melt the cubed cheese and to mix in the hot sauce and ranch. Just turn to low speed when adding the remaining ingredients so your entire kitchen isn't covered in chicken!

Alteration to Recipe: I have on multiple occasions added BBQ Sauce if I didn't have enough Hot Sauce on hand. It's just as good! Also, crumbled bacon for all of my bacon lovers is a lovely addition!