Good morning, world! I am happy to announce that I awoke feeling vaguely human today! I may have have overdone it a bit and am starting to regress a little, but I am taking a break and clinging to the hope that tomorrow will find me totally human again.
Luckily, I was given this easy, and I do mean easy, recipe by my amazing mother-in-law a couple of years ago and it has quickly become a favorite. My youngest was sick with me for a few days, but managed to avoid the sinus infection, so we have done a lot of Ramen over the last week and a half. I finally dragged myself out of bed and showed the boys this simple, yet delicious gem.
I like to serve it with olive oil and garlic sprinkled french bread or naan and celery, but I suppose that tortilla chips would work nicely as well. I used 2 cans of cooked chicken (I know, a crime) because I didn’t have it in me to cook my own, and it was still fantastic. Doesn’t get much easier than that! The vultures descended so quickly that I was unable to get a picture of the finished, baked dish, so I hope these shots will suffice.
Buffalo Chicken Dip
- 2 cups cooked chicken, or 2 cans cooked chicken, drained
- 1/2-3/4 cup shredded mozzarella cheese
- 1/2-3/4 cup shredded cheddar cheese
- 1/3 cup Franks Red Hot Sauce or Cajun Chef hot sauce
- 1/3 cup blue cheese dressing
- 8 oz cream cheese
- Mix all ingredients together and bake, covered, at 350° for 30 minutes or until hot and bubbly.
- Serve with chunks of a good bread and enjoy.