Football season is officially here & this is one of our favorite football foods! We make this for tailgating or for snacking while watching games on tv. It's all the flavors of buffalo wings without all the mess!
Ingredients:
2 Boneless, Skinless, Chicken Breasts
1- 8oz Cream Cheese Block, softened
1/2 cup Blue Cheese Dressing
1/4 cup Buffalo Wing Sauce
1/2 cup Mozzarella Cheese, shredded
2-3 tbsp Blue Cheese Crumbles
1 small Carrot, finely chopped
1 stalk of Celery, finely chopped
Olive Oil
Salt & Pepper
Directions:
Preheat the oven to 350 degrees. Roast the chicken breasts, drizzled with a little olive oil, salt & pepper for 30-35 minutes, or until the chicken is fully cooked. While the chicken is roasting, chop the veggies & saute in a small skillet with a little olive oil over medium/ low heat just until they are soft. When the chicken is cool enough to touch, shred the chicken.
Ingredients:
2 Boneless, Skinless, Chicken Breasts
1- 8oz Cream Cheese Block, softened
1/2 cup Blue Cheese Dressing
1/4 cup Buffalo Wing Sauce
1/2 cup Mozzarella Cheese, shredded
2-3 tbsp Blue Cheese Crumbles
1 small Carrot, finely chopped
1 stalk of Celery, finely chopped
Olive Oil
Salt & Pepper
Directions:
Preheat the oven to 350 degrees. Roast the chicken breasts, drizzled with a little olive oil, salt & pepper for 30-35 minutes, or until the chicken is fully cooked. While the chicken is roasting, chop the veggies & saute in a small skillet with a little olive oil over medium/ low heat just until they are soft. When the chicken is cool enough to touch, shred the chicken.
Add the shredded chicken to the pan with the celery & carrots, then add the wing sauce & stir to combine. We used Franks Hot sauce but use what ever is your favorite. Also, I never really measure the sauce, just add enough to coat the chicken & veggies well.
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