Buffalo Ranch Chicken Dip

Buffalo Ranch Chicken Dip takes around 45 minutes from beginning to end. One serving contains 827 calories, 41g of protein, and 70g of fat. For $3.01 per serving, you get a condiment that serves 7. It is a good option if you're following a gluten free diet. It will be a hit at your The Super Bowl event. 357 people found this recipe to be yummy and satisfying. It is brought to you by Pink When. A mixture of poultry seasoning, hot sauce, ranch dressing, and a handful of other ingredients are all it takes to make this recipe so delicious. Taking all factors into account, this recipe earns a spoonacular score of 83%, which is amazing. If you like this recipe, you might also like recipes such as Buffalo Chicken Dip with Ranch, Buffalo Ranch Chicken Dip, and Oven Fried Ranch Cauliflower Bites with Dean’s Buffalo Ranch Dip.

Servings: 7

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Ingredients:

4 boneless chicken breasts

2 8oz packages of cream cheese

½ cup chopped green onions

12oz bottle Louisiana Hot Sauce (or Tabasco Sauce if preferred)

Paul Prudhommes Poultry Seasoning

16oz bottle of Ranch Dressing

8oz package shredded sharp cheddar cheese

Equipment:

glass baking pan

grill

oven

sauce pan

Cooking instruction summary:

Take your chicken breasts and give them a light coat of the Poultry Magic seasoning, and then coat them with Pam cooking spray. (The Pam keeps the chicken from drying out while cooking.) Grill your chicken breasts and then allow to cool slightly.Preheat your oven to 350 degrees. Shred your chicken and then combine in a 13 x 9 inch glass baking dish with your Louisiana Hot Sauce. Place your cream cheese and dressing into a sauce pan over medium heat until the texture is smooth. Pour this mixture over your chicken and hot sauce mixture in the dish. Top with cheddar cheese and green onions.Bake un-covered for 30 minutes until bubbly. Let stand until slightly cooled, and then serve with tortilla chips of our choice!

 

Step by step:


1. Take your chicken breasts and give them a light coat of the Poultry Magic seasoning, and then coat them with Pam cooking spray. (The Pam keeps the chicken from drying out while cooking.) Grill your chicken breasts and then allow to cool slightly.Preheat your oven to 350 degrees. Shred your chicken and then combine in a 13 x 9 inch glass baking dish with your Louisiana Hot Sauce.

2. Place your cream cheese and dressing into a sauce pan over medium heat until the texture is smooth.

3. Pour this mixture over your chicken and hot sauce mixture in the dish. Top with cheddar cheese and green onions.

4. Bake un-covered for 30 minutes until bubbly.

5. Let stand until slightly cooled, and then serve with tortilla chips of our choice!


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