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Bonnie's Buffalo Chicken Dip<br><br>
4 boneless, skinless chicken breasts halves, about 2 lbs., poached and shredded with 2 forks<br>
1 12 oz. bottle Frank's Hot Sauce<br>
2 8 oz. pkgs cream cheese<br>
1/2 C. chopped celery<br>
1 16 0z. bottle of ranch dressing<br>
8 oz. shredded sharp cheddar or jack cheese<br><br>
Preheat oven to 375 F.<br><br>
In a 13X9X2 baking dish, combine the chicken and bottle of Franks and smooth to an even layer. (yes, use the whole bottle. no, it won't be spicy)<br><br>
In a saucepan over mediuim heat combine cream cheese and ranch dressing. Stir until smooth and hot. Pour evenly over the chicken and sprinkle the celery on evenly over it all.<br><br>
Bake 20 mins uncovered then sprinkle on the cheese and bake until just bubbly and melted. Let stand 10 minutes before serving.<br><br>
Serve with sturdy scoopers like celery sticks or corn chips.
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