Buffalo Chicken Dip (yay!) for the (meh) Super Bowl

So, I’m a college football girl, and don’t really care about the Super Bowl. However, I know a lot of folks do!

Just find a sturdy chip, and dip!

Just find a sturdy chip, and dip!

Plus, I’m okay with any excuse to make football food. Football food is scrumptious.

Here’s my favorite chicken dip, shared by my sister-in-law-in-law. (I didn’t mis-type. She’s the sister-in-law of my sister. She even lived with my parents for a while. We love her. Hey–it’s the South.)

This dip is super easy, and super quick: about 15 minutes prep and 30 to bake. Today, for time’s sake, I used canned chicken instead of chicken breasts.

Elizabeth’s Buffalo Chicken Dip


Salt & pepper
garlic powder
Italian seasoning
3 boneless, skinless chicken breasts (I used 4 big cans of chicken)
1 12-oz bottle of wing sauce (Hooters mild is a must)
2 packages Ranch dressing mix
3 8-oz packages cream cheese (I just used 2)
2 cups shredded mozzarella cheese
corn or tortilla chips

1. Preheat oven to 350. Season a large pot of water with first 3 ingredients. Bring water to boil, add chicken breasts, and cook for 15 – 20 minutes. Drain and cool.

2. Cube the chicken and mix with wing sauce.

3. Combine the ranch dressing and cream cheese. Layer a casserole dish with the cream cheese mixture and the chicken mixture. Top with cheese. Bake 30 minutes and serve with chips.


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