Buffalo Chicken Dip

This is from a friend who brought this to a little party I had.  It was really good.  Lots of melted cheese.


4 boneless, skinless chicken breasts
1 (8 oz) bottle prepared buffalo wing sauce ( I use Frank’s)
1 (8oz) package of cream cheese, softened
1 cup crumbled blue cheese
1 cup prepared ranch dressing
2 cups cheddar cheese, shredded

Poach chicken breasts and shred.  Marinade chicken overnight in wing sauce. Preheat oven to 425 degrees. In a 9 x 13 glass pan, layer cream cheese, marinated chicken, blue cheese, ranch dressing and cheddar cheese. Bake for 15 to 20 minutes. Let dish stand a few minutes to let flavors combine before serving. Serve with thick tortilla shells, Fritoes, celery and carrots.

Use a rotisserie chicken instead of poaching chicken. I did this the night I brought it to your house. I also used some dark meat. Used all but the legs for the dip.
Also, I used Marie’s creamy Blue cheese dressing with chunks instead of the blue cheese chunks with the ranch. I have made it both ways and both are good.
Have also cut the recipe in half and it works fine in an 8 x 8 pan.