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Hot Buffalo Chicken Dip

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Hot Buffalo Chicken Dip (from cousin Molly DiBenedetto)

4 boneless, cut-up chicken breast halves, boiled in Chicken Broth & Italian Dressing
(2) 8 oz boxes cream cheese, softened
1 cup Frank’s Hot Sauce (Stop n’ Shop)
1 cup Blue Cheese dressing
1 cup shredded cheddar cheese
1. Blend the following in a large bowl:
(2) 8 oz boxes cream cheese, softened
(1) cup Frank’s Hot Sauce (Stop n’ Shop)
(1) cup Blue Cheese dressing
(1) cup shredded cheddar cheese
2. Slow boil cut up chicken in part chicken broth and Italian dressing and shred
3. Fold shredded chicken into cheese mixture
4. Bake at 350-375 for 30 min. in 13 X 9 pan (or split it up and use two smaller pans)
5. Serve warm with tortilla chips and / or celery sticks
Note: you can make ahead, freeze, then defrost and heat when ready to serve.

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