Why yes, this is another buffalo chicken recipe. Got a problem with that? Of course you don’t because we’ve already established that buffalo chicken rules the world. Let’s talk about how awesome this dip is. I can taste it right now. Well actually I can’t because I couldn’t even make my way in the same vicinity as this dip when I made it. I made it the other day to bring to my moms for a BBQ. My brother was home visiting and this is favorite thing. I make it every time he comes home. (He’s been in the Marines so I only see him a couple times a year). He loves buffalo chicken probably even more than me, and he always requests this dip. Typically I make it in a 8×8 baking dish but this time, I doubled the recipe and made it in a large baking dish as you can see. I did this because every time I make it for my brother and his friends, it’s literally gone in 3 minutes and I’m whipping up another batch. Actually, one time I made this for a party at my neighbors and I literally came back home to make more of this. So if you’re making this for a bunch of guys…double (or triple) the recipe.
Usually in most buffalo chicken dip recipes, there is ranch or blue cheese. I however, hate both. I think I mentioned before how much hate mayonnaise but if I haven’t told you before about ranch and blue cheese, we can add that to the list. But if you do like it, just add about 1/2 cup of either to this recipe.
P.S. It’s impossible to make this dip look pretty, so please excuse the lack of photos. It may not be pretty but it definitely is delicious.
These measurements are for the larger dish. If you want a smaller version, just halve these amounts and bake in a 8×8 dish.
Here’s what you’ll need-
-about 4-5 cups of shredded chicken (see below)
– 1 cup Franks Red Hot Buffalo Sauce
– 2 8oz packages of cream cheese, at room temperature
– 1 cup shredded mozzarella
For the chicken, I use 2 packs (about 2-3 lbs total) of skinless boneless chicken breasts tenderloins. I poach the chicken by putting the tenderloins in a large saucepan and cover with water. Bring to a boil, then simmer and cover. Cook for 12 minutes, then drain. Shred the chicken with two forks.
Put the chicken in a 9×13 glass baking dish. Add in the cream cheese, mozzarella and buffalo sauce. Mix well to combine. Bake uncovered for about 25 minutes. I like to bake 20 minutes, then give it a good stir, and sprinkle some extra mozzarella on top then bake another 5 minutes or so. Serve with tortilla chips or vegetables.