If you love the flavor of buffalo chicken wings, but don't like the mess it makes when you eat them, give this recipe a try. It takes only 10 minutes to prepare before baking and is an excellent appetizer.
I'm using canned chicken today and often do so, but if you have some left over chicken (especially rotisserie chicken) then by all means use that. It will be even better! Also when I've not had any blue cheese dressing in the house I have substituted ranch dressing and it works fine too. As I always say, use what you have on hand. I keep cream cheese spread on hand all the time, so I'm using it in this recipe, but you could easily substitute the block of cream cheese which is more commonly available. Let it soften at room temperature for a couple hours before using.
You can make this dish ahead and then bake it just prior to serving. I've done this several days in advance with success.
Ingredients
8-ounces cream cheese spread
1/2 cup buffalo wing sauce
1/2 cup blue cheese dressing
1 1/2 to 2 cups cooked chicken, shredded
1 green onion, chopped, partially reserved
2 cups shredded sharp cheddar or other similar cheese, divided
Celery sticks, crackers, etc. for dipping
Instructions
Preheat oven to 350F degrees unless you are making ahead. Stores covered in the refrigerator 3-4 days in advance in necessary.
In a large bowl, beat the cream cheese until smooth using an electric mixer. Blend in wing sauce and bleu cheese dressing. By hand, stir in the diced chicken, 1 cup shredded cheese and the white and a little green of the onion. Spread in a baking dish and sprinkle with remaining shredded cheese.
Bake for 25 minutes or until cheese is bubbly. Serve warm with celery, crackers, etc for dipping.
 |
| Ready to Bake |
Perfect anytime you have friends over and want to serve a hot appetizer, without requiring bibs and hand washing. All the flavors are here, along with celery sticks which go well and are customary. You can of course use toast or crackers in place of the celery if you prefer.
I'm using canned chicken today and often do so, but if you have some left over chicken (especially rotisserie chicken) then by all means use that. It will be even better! Also when I've not had any blue cheese dressing in the house I have substituted ranch dressing and it works fine too. As I always say, use what you have on hand. I keep cream cheese spread on hand all the time, so I'm using it in this recipe, but you could easily substitute the block of cream cheese which is more commonly available. Let it soften at room temperature for a couple hours before using.
You can make this dish ahead and then bake it just prior to serving. I've done this several days in advance with success.
Ingredients
8-ounces cream cheese spread
1/2 cup buffalo wing sauce
1/2 cup blue cheese dressing
1 1/2 to 2 cups cooked chicken, shredded
1 green onion, chopped, partially reserved
2 cups shredded sharp cheddar or other similar cheese, divided
Celery sticks, crackers, etc. for dipping
Instructions
Preheat oven to 350F degrees unless you are making ahead. Stores covered in the refrigerator 3-4 days in advance in necessary.
In a large bowl, beat the cream cheese until smooth using an electric mixer. Blend in wing sauce and bleu cheese dressing. By hand, stir in the diced chicken, 1 cup shredded cheese and the white and a little green of the onion. Spread in a baking dish and sprinkle with remaining shredded cheese.
Bake for 25 minutes or until cheese is bubbly. Serve warm with celery, crackers, etc for dipping.
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