Buffalo Chicken Dip

The rain has hit Oregon.  Not just rain, but RAIN!  It's wet and, well, WET!  But I love it.  It makes me want to bake and hunker down with my kids and play and watch TV.  Wait a minute, I do that in the summer too.  Hmmmm......

Okay, different approach.  Now that fall is here (and it's pretty darn cold in some states) how about some good comfort food?  That's good-in-my-tummy-and-not-so-low-cal-food in my house.  That's what I'm talkin' about!  And here's a great one for that - Buffalo Chicken Dip.   YUM!

Buffalo Chicken Dip

Source: Call Me PMC 

* 1 cup mayonnaise

* 1 1/2 cups sour cream

* 8 ounces cream cheese, softened

* 1 cup blue cheese, crumbled

* 1/4 cup hot sauce

* 3 cups cooked and shredded chicken

* 2 cups shredded cheddar cheese

You don't have to add the blue cheese if you're not a fan.  My friend added ranch dressing instead.  Both ways are fantastic, but I do love blue cheese =o)

In a mixing bowl, cream together the mayo, sour cream and cream cheese.  Add the blue cheese crumbles and hot sauce and mix well.

Scoop into a 9x9 pan and cover with the shredded chicken.  (I added the chicken to the creamy mixture because I thought that sounded like a good thing to do.)  =o)

Sprinkle with the cheddar cheese.

Bake in a 350 degree oven for 15 to 20 minutes.  It'll be hot and bubbly and totally delicious looking!

Serve with chips.  Frito Scoops work perfectly!  Or just a spoon.  Seriously.  It's THAT good!

What's comfort food for you?

 

Chicken Cordon Blue Casserole

I think it was right after Easter when I saw this recipe over on Tiffanee's blog, One Crazy Cookie. It looked so good I immediately bookmarked. Oh my! Was it ever. The combination of flavors was incredible and I've made it a couple of times since then!)

It was super easy (which I love) and it tastes fantastic. Two things I love =o) And I made one casserole and then froze individual servings in plastic containers so I could take them to work for lunch. Perfect!

Ingredients:
* 16 oz. bag of frozen hash browns (Tiffanee used 8 oz. but I added more)
* 3 - 4 chicken breasts cooked and cubed
* 1/2 pound ham, cubed
* 8 oz. cream cheese
* 1 can cream of chicken soup
* 2 cups shredded Swiss cheese
* 1/4 tsp. pepper
* 1/4 cup milk

Place hash browns in the bottom of a x13 casserole dish.

Then layer the chicken and ham over the top.

Sprinkle with 1 cup Swiss cheese.

Combine the soup, cream cheese (slightly warm so it's easier to stir), milk and pepper. Spread the creamy mixture over the cheese layer.

(Sorry, I lost that picture) =o(

Sprinkle the rest of the Swiss cheese over the top. (You can freeze it at this point if you would like to.) Or bake at 350 degrees, covered, for 50 minutes. Remove cover and bake for 10 more minutes until bubbly.


Note: It's even better the next day after all the flavors sit.

Enjoy!




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