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Buffalo Chicken Dip: Cook And Shred 1 Lb Chicken. Mix 1.5 Cups Frank’s Red Hot Sauce With Shreded Chicken. In Ungreased Baking Dish, Spread 8 Oz Cream Cheese. Add Buffalo Chicken On Top Of Cream Cheese. Sprinkle 1 C Mexican Blend Cheese. Drizzle 1 C Ranch Dressing. Bake At 350 For 20-25 Minutes, Until Dip Is Melted And Bubbling. Serve With Chips Or Veggies! Yum!

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Delicious Crock Pot Lasagna. For 6 Qt Crock Pot: 1.5 Lbs Hamburger, 1.75 C Cottage Cheese, 3/4 C Mozzarella, 3/4 C Parmesan, 1 Egg, 2 Jars Spaghetti Sauce, 1/2 Box Of Lasagna Noodles. Low For 3.5 Hours.

Source: wvurbanhippie.blogspot.com