Buffalo Chicken Dip

We got together at my parents house last weekend for the OU/OSU Bedlam Game! If you watched the game....you'll know that it had a happy ending! : ) We had a ton of fun and a ton of food.....and as usual, I took a ton of pictures! I'll post all the pics later, but for now I want to share a new recipe that I tried at the Bedlam Get-Together.


What You'll Need:

1 1/2 lbs or 20 oz chicken breasts, cooked & shredded
1/2 (6 oz) bottle hot sauce (I use Frank's)
2 - 8 oz packages cream cheese, softened
1 - 16 oz bottle bleu cheese salad dressing (I use ranch, or you can use half ranch/half blue cheese)
2/3 cups chopped celery
3 cups shredded monterey jack cheese

What You'll Do:

Preheat oven to 350. In large bowl, mix shredded chicken, celery and cheese. In a saucepan over med-low heat, combine cream cheese and salad dressing & stir until smooth. Stir in 1/2 bottle of hot sauce (you can use more or less). Pour heated mixture into bowl with chicken mixture. Stir to mix well. Pour into a 13x9 baking pan. Bake uncovered for 40 minutes or until bubbly. Let stand for 10 minutes.

You can make this a day ahead of time, then cook in slow cooker until hot and bubbly. We served with crackers, but I think next time I'll use nacho cheese Doritos.

**UPDATE** We had some left over that I heated up and wrapped in a corn tortilla. It was delish!