Buffalo Chicken Dip

I forgot to take a picture of the dip before I served it, but I was lucky to get that much of it in the picture; in 30 minutes, the whole thing was gone. This was good and easy! I even took a shortcut and used canned chicken breast instead of actually defrosting and grilling more chicken breasts. Biz had a few friends over tonight to see what happened to Jack Bauer, and everyone filled up on this first! Very yummy. Thanks to my teacher friend, Gina Davies, for her recipe!

Buffalo Chicken Dip

2-3 chicken breasts, cooked and shredded (or 2-3 cans cooked chicken breast)

1 (8 oz) block cream cheese

1 cup Frank's (Buffalo) hot sauce

1 cup ranch dressing

2 cups shredded mozarella and jack cheeses

Lightly spray a 9"x12" pan with cooking spray. Heat oven to 350.

Cut the cold cream cheese into small blocks and place evenly in the bottom of the pan. Add a layer of half of the mozzarella/jack cheese mixture over the cream cheese. Cover cheese layers with ranch and hot sauce. Bake uncovered for 7-10 minutes. Then remove from oven, stir, and bake for another 7-10 minutes. Stir well so that cream cheese has melted and combined with other ingredients. Add chicken to the pan and add last cup of cheese mixture Cover with foil, and bake for 20-30 mintues. Serve warm with chips, bread, or celery sticks.