• 2 large cans chunk chicken breast (12.5 oz each)
  • 1 8 oz. container Philadelphia whipped cream cheese
  • 1/4 C blue cheese dressing
  • 1/4 C ranch dressing
  • 1/2 C Frank's Buffalo Wing Sauce
  • 1 1/2 C Kraft Triple Cheddar cheese
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Buffalo chicken wings…in a dip…without the bones…with warm, creamy cheese…what is not to love? I have to admit, this recipe was a bit difficult for me to write…I tend to just throw the ingredients in a bowl…mix up and bake! I must admit…it turns out perfect every single time…but I took my time and actually measured!!!

So I have this friend who always made this dip with canned chicken…while I was there cooking my chicken and pulling off the bone…I swore I would never use canned…well guess what? Canned is so much easier and the chicken tends to be much more tender. Feel free to prepare your own chicken…I going to prepare mine from now on by opening up a can. If you do wish to make your own, I would recommend three chicken breasts cooked and pulled for this recipe.

This dip is the ultimate in comfort and party food. I like the idea of baking in these ramekins…for a larger party you can set these throughout the space…or even serve for individual sharing portions…no more double-dipping!

Preheat your oven to 350 degrees. Drain and rinse the chicken. In a large bowl, combine the chicken with the remaining ingredients. Hold back a half cup of the cheddar cheese. Mix well, breaking up any large pieces of chicken as you go.

Spray a large baking dish or individual ramekins with non-stick spray. Fill with the buffalo chicken mixture. Top with the remaining half cup of cheddar cheese.

Bake until the dip is hot and bubbling…this will take about 25 to 30 minutes. I turned the broiler on for about a minute or so at the end to brown the cheese. I love to serve mine with Tostitos Scoops…you can also serve with celery, carrots, crackers…the possibilities are endless…ENJOY!!!

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