Buffalo Chicken Dip

This my friends is OH, SO, GOOD!  I promise you that at least one person will ask for the recipe!  I have made it a few times and every time I do it a little different so I will give you the basic recipe and then some suggestions! 

INGREDIENTS:

1 large can of chicken or 2 regular sized ones.  ** I use 3 chicken breast boiled and chopped instead!  I am NOT a fan of canned chicken!

1 cup of ranch or blue cheese dressing * I make homemade ranch since it taste better

Blue cheese is great in here but a lot of people don’t like blue cheese so I just use ranch

¾ to 1 cup of FRANKS red hot sauce- the kind used on wings, not hot sauce just in case you don’t use that brand

2 packages of cream cheese, softened

1-2 cups of cheese- cheddar * I have used mozzarella before and it was great too.  You could also do crumbled blue cheese

DIRECTIONS:

After I boil and chop chicken into small pieces I toss with a little bit of buffalo sauce.  You can do that with the canned chicken too!

Save about ½ cup of cheese for the top

Mix all other ingredients together either in a baking dish or in your crockpot.  Once warm add the remaining cheese!  *if baking 350 degrees for 20 minutes.

*serve with celery, crackers, fritos, or anything else that tickles your fancy

**I have done it before with chopped up celery in the dip.  So feel free to try that!

BEWARE, it is a weird color!  

Tequila Chicken Soup

This soup is pretty good but I am still trying to decide what else it needs!  So, I would use this as the base and go from there!  Let me know if you add anything else to kick it up a notch as Emeril would say!  I use the slow cooker for this soup!  Curtis said the chicken was very moist and I think he would have just ate the chicken without the liquid!

Crockpot Recipe for Tequila Chicken Soup

 1 small onion, cut into 8 wedges ( I cut mine a little smaller)

1 cup frozen corn, thawed
1 can (14.5 ounces) diced tomatoes with mild green chilies, undrained  (Rotel-mild)
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro, plus additional for garnish
1 whole fryer chicken (about 3.5 pounds), cut into quarters
2 cups chicken broth (which is a big can such as Swanson not the Campbell size)
3 tablespoons tequila
1/4 cup sour cream
1 teaspoon of cumin

1. Spread onions on bottom of 5-6 quart crock pot
slow cooker.  Add corn, tomatoes, garlic and 2 tablespoons cilantro.  Mix well to combine.  Place chicken on top of tomato mixture.
2. Combine broth and tequila in medium bowl.  Pour over chicken and tomato mixture.  Cover; cook on low to 8-10 hours.
3. Transfer chicken to cutting board.  Remove skin and bones.  Pull meat apart with 2 forks into bite-size pieces.  Return chicken to crock pot and stir.
4. Serve with dollop of sour cream and garnish with cilantro.  I personally add a good bit of cilantro to give the soup more flavor
Makes 2 to 4 servings.

Enjoy!  Melissa