Buffalo Chicken Dip


  • 4 boneless chicken breasts
  • 1 (12-oz) bottle Frank's Hot Sauce
  • 2 (8-oz) pkgs cream cheese
  • 1 (16-oz) bottle Ranch salad dressing
  • 1 (8-oz) pkg sharp cheddar cheese or Monterey Jack


  1. In a large sauce pan, boil the chicken in water until cooked through.
  2. Drain and shred with two forks.
  3. Preheat oven to 350°.
  4. In a 13x9 inch baking pan, combine the shredded chicken with the hot sauce, spredding to form an even layer.
  5. In a large sauce pan over medium heat, combine the cream cheese and Ranch dressing, stirring until smooth and hot.
  6. Pour the mixture evenly over the chicken.
  7. Bake uncovered for 20 minutes, then sprinkle the shredded cheese over the top and bake uncovered for an additional 10 minutes.
  8. Let stand 10 minutes before serving.