Spicy, cheesy, creamy and gooey this dish is great to bring to tailgates, cookouts and house parties to serve with chips, pretzel bites or veggies to dip in.
1Pre-heat oven to 350°F.
2Prep a 9-inch pie plate by lightly greasing with pan spray oil. Set aside.
3In a medium pot on the stove, add sliced chicken breasts and enough water to cover the meat.
4Bring to a boil, reduce heat, and simmer uncovered on medium-high heat for about 20 minutes or until chicken is cooked completely through and able to be shredded.
5While chicken is cooking, prepare Buffalo Style Sauce: whisk together 1 pouch of Buffalo Style Sauce Seasoning and 3/4 cup water in a small sauce pan. Heat sauce on stove top over medium-high heat until thick and bubbly, whisking frequently. Turn off heat and whisk in butter and white distilled vinegar. Set aside for step 7.
6Drain water and allow chicken to cool slightly. Shred chicken.
7In a large mixing bowl, add shredded chicken, prepared Buffalo Style Sauce, cheddar cheese and cream cheese. Mix well until evenly blended with a large spoon or spatula.
8Add mixture into prepared pie plate and spread until even. Cover top with blue cheese. You can use more cheddar cheese on top instead if blue cheese is not desired.
9Bake in preheated oven at 350°F for 30 minutes, or until hot and bubbly. Serve with plenty of pretzels, pita chips, carrots, celery, and tortilla chips on the side.