BUFFALO CHICKEN DIP

This is a great tasting dip and very easy to make.  Some friends brought this dip to a Super Bowl Party we gave a few years ago and it was a big hit and one of the things that ran out early.  In fact, you might think about doubling the recipe and putting it in a crock pot for the evening.


BUFFALO CHICKEN DIP

Ingredients

3 boneless chicken breasts, cut into small pieces

1 cup red hot sauce

1 cup Hidden Valley Ranch dressing

2 – 8 oz pkgs cream cheese

¾ cup shredded cheddar cheese

Assorted crackers

Pre-heat oven to 375⁰ f.

In a large skillet with a little oil added, cook chicken.  Add red hot sauce and cream cheese stirring until cream cheese is melted.  Add ranch dressing.  Pour mixture into a 13 x 9 inch pan.  Sprinkle cheddar cheese over the top.  Bake for 1 hour.  Serve with crackers.

EASY CHICKEN CASSEROLE

Here is an easy chicken casserole that normally I would say is fool-proof.  Unless my husband is replacing old oven dials and gets them marked wrong!  He was at his Mom's and wanted to fix her this recipe. He followed all my instructions and 2 ½ hours after he put it in the oven, it was still half raw.  He called me and we finally figured out that the new oven dial had been marked wrong for the oven.  He was pre-heating instead of baking!  At least he hadn't been broiling!!!  He would have burned the house down.

EASY CHICKEN CASSEROLE

Ingredients:

1½ cups raw rice                                             

1 can cream of celery soup                         

1 can cream of chicken soup                        

1 can cream of mushroom soup           

1 cup milk

7 or 8 boneless, skinless chicken breasts

½ cup butter or margarine (1 stick)

1 ½ oz. Grated parmesan cheese

1 teaspoon paprika

One note:  7 or 8 chicken breasts are around 2 lbs of chicken.  I usually use 3 lbs and layer them because my family really, really loves this recipe.  The grated parmesan cheese and paprika are more to taste rather than exact measurements.  I love both, so I am generous when I use them.

Mix together soup and milk.  Sprinkle rice over the bottom of a 3 quart (or larger if you use more chicken) greased casserole.  Pour ¾ of the soup mix over the rice and stir, making sure you get to all the rice.  Place chicken breasts evenly on rice.  Cut butter into small pats and place on chicken.  Cover with remaining soup mix.  Sprinkle cheese and paprika on top.  Bake at 275 ⁰ f. for 2 ½ hours or at 350 ⁰ f.  for 1 ½ hours.

This can be made the night before and refrigerated.  Don’t sprinkle cheese and paprika until just before baking.   

5 STAR CHICKEN SALAD

Happy 2013!  

I hope this year is a great one for you.

In Celebration of the New Year, I’m going to give you a very special recipe.  You may or may not know about The Greenbrier Resort, located in White Sulphur Springs, West Virginia. 

My mother-in-law lived in White Sulphur Springs and, as a hairdresser, knew a great many of the people who work at the Greenbrier.  One of her friends worked in the kitchens and was able to give her the Chicken Salad recipe for the resorts signature salad.  It’s such a simple salad, but the taste is divine!

5 STAR CHICKEN SALAD

(Served at the Greenbrier Resort)

Ingredients:

2 lbs. Cooked Chicken – white meat only.  Cool the chicken thoroughly before mixing.

1 cup sour cream

1 cup mayonnaise

¾ cup finely chopped celery

½ teaspoon lemon juice

Salt and Pepper to taste

Mix all the ingredients.  Place in a closed container in the refrigerator to chill. 

Serve.  (My preference is served on a croissant.)