Buffalo Chicken Dip

8 oz. pkg. cream cheese, softened
1/2 cup blue cheese or ranch salad dressing (I use ranch)
1/2 cup any flavor Franks Redhot Sauce (I use traditional or Wing Sauce)
1/2 cup crumbled blue cheese or shredded mozzarella cheese (I prefer blue cheese)
1/2 cup shredded cheese, any flavor (I prefer cheddar)
2lbs of chicken breast


-Preheat oven to 350
-Grill/boil chicken breast until fork tender, then let cool.
-In a large mixing bowl, put in softened cream cheese. Beat with a mixer until smooth.
-Mix in dressing, hot sauce, and blue cheese. Beat with a mixer until all combined.
-Shred chicken breast in food processor, or take two forks and pull apart until all chicken is broken up.
-Mix chicken into liquid/cheese mixture, combine with spatula
-In baking pan, spread chicken mixture evenly. Top with 1/2 cup shredded cheese.
-Bake in oven for 20 minutes.
-This can also be done in a crock pot, set on low, just add the mixture to the crock pot, turn on low until thoroughly heated.

Thanks again for the recipe Bryan!!