Delicious day-of with crackers, tortilla chips, carrot sticks, jicama sticks, and celery sticks. We heat it up the next day with some milk and pasta and call it "Buffalo Mac and Cheese!"
1 lb boneless, skinless chicken breast
1/2 c sour cream
8 oz cream cheese, softened
8 oz shredded cheese (we use whatever we have on hand, cheddar and mozzarella is a good mix!)
1/3 c Franks RedHot sauce (original)
Salt and pepper to taste
Boil the chicken until you can shred it with forks (the time will depend on how thick your chicken breast is). Shred with forks and mix in the sour cream, cream cheese, hot sauce, and 6 oz of the cheese. Spread in an 8x8 casserole dish, top with remaining cheese, and bake at 350* until bubbly (about 15 minutes).
1 lb boneless, skinless chicken breast
1/2 c sour cream
8 oz cream cheese, softened
8 oz shredded cheese (we use whatever we have on hand, cheddar and mozzarella is a good mix!)
1/3 c Franks RedHot sauce (original)
Salt and pepper to taste
Boil the chicken until you can shred it with forks (the time will depend on how thick your chicken breast is). Shred with forks and mix in the sour cream, cream cheese, hot sauce, and 6 oz of the cheese. Spread in an 8x8 casserole dish, top with remaining cheese, and bake at 350* until bubbly (about 15 minutes).
Comments
Post a Comment