This recipe is really easy to make and great for those who like some spice in their recipes.
1 roasted chicken from the grocery store
1 jar (17.5 oz) Texas Pete Buffalo Wing Sauce (if you have a favorite you can substitute)
1 block (8 oz.) cream cheese
1 C. shredded cheddar cheese
Remove meat from chicken and place in a bowl. Empty entire bottle of buffalo wing sauce onto chicken and stir to coat. Set aside. In a 9x9 or 9x13 pan (it depends on how large your chicken was and how thick you want the dip), spread the cream cheese in an even layer across the bottom. Next dump the chicken on top of the cream cheese and again, spread evenly. Sprinkle cheddar chhese over the top of the chicken coating evenly. Place pan in a 350 degree oven for 30 minutes, or until the dip is heated through.
Serve warm with tortilla chips and a side of celery.
If you are trying to use up some chicken breasts that you have at home, what I do is boil 3-4 chicken breasts for 45 minutes, reserve the liquid to keep for a chicken soup and then shred the chicken breasts once they have cooled.
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