Buffalo Chicken Dip

• 4 boneless chicken breast halves
• 2-8 oz. packages cream cheese
• 12 oz. Frank's Red Hot Sauce
• 16 oz. blue cheese dressing (I use the kind in the jar)
• 8 oz mild cheddar cheese, shredded
• Tostidos, Fritos Scoops or assorted vegetables

Preheat oven to 350 degrees.

Gently boil chicken breasts in water for 12-15 minutes until no longer pink. Drain and cool on a plate covered with plastic wrap to keep in moisture.

In a large bowl, shred chicken with fingers and cover with hot sauce. Use 3/4 of the bottle, then test for taste and add more if desired.

In a sauce pan over low heat, melt together cream cheese and blue cheese dressing for about 10 minutes. Sauce will remain slightly lumpy.

Stir sauce into chicken mixture and then pour into a casserole dish. The recipe calls for covering with cheese, but my family prefers it without the cheese. You can try it and decide for yourself.

Bake the Buffalo Chicken Dip for 20 minutes or until bubbly. Serve with celery sticks and Tostidos, Fritos Scoops or assorted vegetables.

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