Formula boaters Pat and Jackie Laux passed around a tempting "Buffalo Wing Style " appetizer while anchoring with friends in a 280 Sun Sport last year. It received rave reviews, and it's easy to prepare either on board or at home, with final cooking on board. Thanks, Pat and Jackie, for sharing this crowd pleaser with Formula!
4 10-ounce cans - White chunk cooked chicken drained
1 12-ounce bottle - Franks® Buffalo Wing hot sauce
2 8-ounce packages - Cream cheese, cubed
1 16-ounce bottle - Blue cheese or ranch dressing
1 8-ounce package - Shredded Colby Jack Cheese
Combine the drained chicken* and the hot sauce. Break up the chicken with a fork and combine well. Place into an oven-going (or microwavable) serving dish (approx 9 x 13 size). In a microwavable bowl, combine the cream cheese cubes and the salad dressing. Microwave, stirring frequently, until the cheese is melted and the mixture is smooth. Pour on top of the chicken mixture. Use the convection bake on your microwave for approximately 20 minutes or until hot through. If microwaving, microwave until hot through. Top with shredded cheese and bake an additional 10 minutes or until cheese is browned and dip is bubbly. Or microwave until cheese is melted. Serve hot with tortilla chips and celery sticks.
*(Note: You can substitute cooked, shredded chicken breast for the canned chicken if you wish.)
Place all ingredients above in a crockpot