Description
Easy to make and always a great appetizer. It’s a big hit when hosting!
Ingredients
- 5 Boneless, Skinless Chicken Breasts
- 2 blocks Cream Cheese (8 Oz. Blocks)
- 4 cups Shredded Sharp Cheddar Cheese
- 1 bottle Texas Pete Buffalo Wing Sauce (12 Oz. Bottle)
- 1 bottle Hidden Valley Ranch (12 Oz. Bottle)
Preparation
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!
