Sandy's Chicken recipe?

17 years ago

I want to make it for our groups holiday lunch, but I've lost my copy. I remember shredded chicken and hot sauce.

Someone must have the recipe?

Thanks!

webe

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Comments (15)

nodakgal
17 years ago
You mean the Buffalo Chicken Dip? It is really great if thats what you are talking about!
If its something else tell us and I am sure someone else has it.

Buffalo Chicken Dip
4 boneless, skinless chicken breasts (about 2 lbs)
1 12oz. bottle Frank's Hot Sauce
2 8oz pkgs. cream cheese
1 16oz. bottle blue cheese salad dressing(or Ranch if you prefer)
8 oz shredded sharp cheddar, Mont. Jack or a combo
Boil chicken until cooked through, shred with 2 forks.
Preheat oven to 350. In a 13x9, combine chicken with hot sauce and spread evenly.
In a large saucepan over med. heat, combine the cream cheese and dressing, stirring until smooth and hot. Pour evenly over chicken. Bake uncovered for 20 min., then sprinkly with shredded cheese and bake uncovered for another 10 min. Let stand 10 min. before serving.
glenda_al
17 years ago
Hint: You can use the rotisserie chicken found at Publix, WalMart, and shred it. It's a time saver.

And I found I like to mix EVERYTHING together including the cheese then bake it.

That's way I do it :o)

Delicious any which way!
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You can use any part of a chicken that you find on sale for making chicken broth. I buy packages of chicken necks & backs just for making broth. Not a whole lot of meat, but it really doesn't matter if you simmer the broth for several hours. By the time you're done, the meat has pretty much given up all its flavor. If your goal is to make broth & use the meat for soup, I think legs, and especially thighs, are a good choice. They are more flavorful than breasts and hold up to long cooking. As far as too much broth, you don't need to fill your dutch oven. Just make the amount of water equal to what you want to finally end up with. Or, you could make a larger amount and freeze the extra broth. However, there's absolutely no reason why you can't use a smaller saucepan with just a few pieces of chicken. I think browning the chicken pieces either in the stock pot or in the oven adds a richer flavor to the chicken broth. I always include a chunked up carrot, onion, and celery stalk, along with a bay leaf, some whole black peppercorns, and a couple of whole allspice. The longer you simmer the broth, the deeper and fuller the flavor. I usually strain the broth using a strainer lined with some cheesecloth & toss all the solids. However, if I have used some really meaty chicken pieces, I remove the bones & skin and set the meat aside for use later. Then I refrigerate the broth overnight & scrape off the congealed fat. If I'm making soup with the strained & de-fatted broth, I'll use fresh vegetables.
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webegardnr
Original Author
17 years ago
That's it! Thanks Nodakgal! And Glenda thanks for the tip.
I'll be hittng Kroger on the way home tomorrow!

webe
dkw2u
17 years ago
Wow this recipe really sounds good. Do you use crackers with it? You may have just given me what I was looking for for a party this weekend!! Thank you!
glenda_al
17 years ago
frito scoops, good crackers are great with it.
sandy_in_ia
17 years ago
Thanks for posting it Connie!!!

We usually use tortilla chips when we eat it.
nodakgal
17 years ago
We used Tostito's too and it was a huge hit!!
Thank YOU Sandy for posting it to begin with! It is a keeper for sure!
glenda_al
17 years ago
Made this many times, and always came home with a VERY EMPTY dish! Thanks to Sandy!

First time I ever had was at Sandy's lovely home, for a KT gathering.
grinch_gut
17 years ago
Okay here is my stupid ? what is Franks hot sauce? I have never seen it in Checotah.....so can you tell me is it like a chunky sauce smooth or what so I can get the stuff to make it too? Thanks Stacy
sandy_in_ia
17 years ago
I am sure any hot sauce will work.

Anyone use other types?
grinch_gut
17 years ago
Thanks Sandy.....Stacy
nodakgal
17 years ago
I had no trouble finding it(Franks was the only selection here) in my little grocery store Stacy...its somewhere in the ketchup aisle here. Its a little thicker than Tabasco sauce but not as thick as ketchup! Does that answer your question?LOL It will pop right out at you if you look for it don't worry.

Here is a link that might be useful: Franks
gwanny2three
17 years ago
Woo hoo...I'll make this for Christmas Eve....we always have something light and simple that night just to let the kids open one gift and get my pictures of the boys in their christmas jammies! Sound good...everyone here except me loves spicy. I'll make a small portion for me and keep the heat down :>
glenda_al
17 years ago
Louisiana Hot Sauce works.
grammahony
17 years ago
Stacy, it's like a bottle of Tobasco sauce. Not chunky salsa. I'm getting the goodies to make it too.
Leslie

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Sandy's Chicken recipe?

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nodakgal

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Sandy's Chicken recipe?

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