Courtesy of Margaret Schatz, Ring family friend
September/October 2007
Yield: About 81/2 cups
- 12 ounces cream cheese, softened
- 8 ounces buffalo-wing sauce (Julie and Dan use Frank’s RedHot Original Cayenne Pepper Sauce)
- 8 ounces ranch salad dressing
- 20 ounces canned premium white chicken breast chunks, drained
- 2–3 cups grated cheddar cheese, to taste
Preheat the oven to 350 degrees. Place the first three ingredients in a large bowl and mix until well combined. Add the chicken and cheese to taste. Mix well. Turn into a 3-quart casserole dish and bake until heated through. Serve with chicken wings, crackers or chips.
