Welcome! Are you a subscriber? Click here to receive my weekly newsletter. Thanks for visiting!
We have a mini pitch-in every Wednesday at school. This week, it is my grade levels turn to bring snacks for the school!
Unfortunately, I will miss this because I am having an unexpected dental procedure….BOO! But, I am going in this morning for a few hours so I am dropping this off for everyone to enjoy!
This could not BE more simple. But, MAN is it good!
.JPG)
Creamy Buffalo Chicken Dip
For a 9×13 glass dish
4 8oz packages of low fat cream cheese, I used Neufatchel
1 small bottle of Franks Red Hot Sauce, sprinkle desired amount
1/2 to 3/4 cup of freshly shredded Monterrey Jack cheese, I used Cabot
3 C of shredded chicken, small pieces, I used 1 whole rotisserie chicken
In a 9×13 pan, layer the softened cream cheese, chicken, desired amount of Franks Red Hot sauce, the sprinkle with the freshly shredded cheese. Make sure each layer is even and goes to the edges of the pan.
Store in refrigerator for later use OR place in a 350 degree oven until bubbly and cheese is melted, 10-15 minutes.
That’s it!
