BUFFALO CHICKEN DIP
1 lb. boneless skinless chicken breast, poached and shredded
1 twelve oz. bottle Frank’s Buffalo Chicken Hot Sauce
2 eight oz. packages Fat Free cream cheese
16 oz. bottle Hidden Valley Lite Ranch Dressing or Blue Cheese Dressing
8 oz. Reduced Fat monterey jack or cheddar shredded cheese
To poach chicken, place in large pot with 2 cups water and a few splashes of hot sauce. Bring to boil then reduce heat, cover and simmer until tender and easily shredded. Combine cooked chicken with hot sauce, spread in bottom of a 13 x 9 inch baking pan. In sauce pan, combine cream cheese and salad dressing until smooth. Pour mixture over chicken and sprinkle with shredded cheese. Bake at 350 uncovered for 30 to 40 minutes until bubbly. Don’t brown the top. Let stand 10 minutes before serving. Serve with chips, celery or crackers of your choice.
Hope you enjoy!