Buffalo Chicken Dip

Buffalo Chicken Dip

Ingredients:

1 1/2 cups cooked and shredded chicken

1 (8 ounce) package cream cheese, softened

1/2 cup Ranch dressing

1/2 cup Buffalo wing sauce

3/4 cup shredded Cheddar cheese

blue cheese crumbles


Directions:

Heat chicken and Buffalo sauce in a skillet over medium heat, until heated through. Make sure to break up the chicken so there are no big chunks. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in shredded cheese. Pour into a shallow dish or pie pan and sprinkle with blue cheese crumbles and microwave it until the cheese melts. We usually only sprinkle blue cheese on half of it for those who aren’t blue cheese fans. Serve with chips for dipping.

White Chicken Chili

White Chicken Chili

Ingredients:

1 large onion, chopped

1 clove of garlic, minced

1/2 cup flour

1 cup butter

4 cups half and half

1 1/2 cups of chicken broth

4 cans white beans, drained and rinsed

2-3 (4 oz) cans chopped green chilies

4 boneless skinless chicken breasts cooked and sliced into small pieces

2 cups grated Monterrey Jack cheese

1-2 teaspoons Tabasco sauce

1 teaspoon of chili powder

1 teaspoon cumin

1 cup sour cream


Directions:

Cook onion and garlic in a couple tablespoons of butter until soft, not brown. Set aside. Make a roux by melting the butter and whisking the 1/2 cup of flour in. Boil for 3 minutes stirring constantly. Add the onion and garlic to the roux.

Add the half and half and chicken broth. Simmer 3 minutes or until thick.

Pour mixture into a crockpot then add the white beans, chilies, chicken, cheese, Tabasco sauce, chili powder, and cumin.

Simmer 20 minutes. Right before serving add salt and pepper to taste and sour cream.