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Back by popular demand (my adjustments are in parentheses)
-2 boneless chicken breasts halves (I typically prefer between 1.5 and 2 lbs. of chicken tenders because they're cheaper and they cook and chop faster)
-Buffalo Wing Sauce (I use either Texas Pete Wing Sauce or Frank's Red Hot Wing Sauce and I like to spike 'em with a little cayenne pepper and Tabasco)
-8 ounce package of cream cheese
-1/2 cup of ranch or blue cheese dressing (I use ranch)
-about 2 oz or 1/2 cup shredded cheddar cheese (I use a 4 cheese Mexican blend)
1) Boil and finely chop the chicken. I put it in the food processor for 5 seconds, but you have to very careful because you don't want it too be minced. You want the dip to be a little chunky, and on Sunday, as Fly Eagles Fly repeatedly told me ;^), it was a little too liquified.
2) Put the chicken in a bowl and mix with the sauce just so the chicken pieces are orange. Add as much hot sauce as you desire for appropriate heat. (Also add cayenne pepper and/or Tabasco if necessary.) Remember that you can always add sauce, but you can't take sauce away.
3) Add the softened cream cheese and mix then add the dressing and mix. Taste and add more wing sauce if desired.
4) Put it in a baking dish (I get disposable foil bread loaf pans) and top with the shredded cheese. Bake for 25 minutes at 350 degrees.
Serve with Tositos scoops chips or celery and carrots (Seth's favorite). I also like to chops scallions or chives as a garnish before serving.
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