Buffalo Chicken Pizza Dip

Enjoy all the big, bold flavors of buffalo chicken pizza in dip form!  This pizza dip has all the buffalo flavor you need!
Ingredients

1 box Hamburger Helper® supreme cheese pizza
1 cup milk
1 1/2 cups hot water
4 oz cream cheese, softened
1/2 cup Buffalo wing sauce
2 cups shredded deli rotisserie chicken (can replace with cooked cubes of boneless chicken breast)
3/4 cup shredded mozzarella cheese (3 oz)
Celery sticks and tortilla chips, as desired

Directions

Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. Set aside.
In 10-inch skillet, heat sauce mix and uncooked pasta (from Hamburger Helper box), and milk and hot water to boiling, stirring occasionally. Reduce heat. Cover; simmer about 16 minutes, stirring occasionally, until pasta is tender. Remove from heat. Stir in cream cheese and Buffalo wing sauce until completely combined. Stir in chicken. Transfer mixture to pie plate. Top with cheese.
Bake about 10 minutes or until cheese is melted and filling is slightly bubbly. Serve with celery sticks and tortilla chips for dipping.

From: Pillsbury.com

February 14th, 2014|Appetizer, Snacks|

Buffalo Chicken Nachos Grande

A mountain of nachos made with everyone’s favorite spicy Buffalo wing sauce and blue cheese!

Ingredients

4 cups shredded deli rotisserie chicken
3/4 cup Buffalo wing sauce
1 bag (18 oz) restaurant-style tortilla chips
3 cups shredded mozzarella cheese (12 oz)
1/2 cup finely chopped celery
1 cup crumbled blue cheese (4 oz)

Directions

Heat oven to 350°F. In large bowl, toss chicken and 1/2 cup of the wing sauce to coat.
Spray two large (14-inch) pizza pans with cooking spray. Arrange half of the tortilla chips on one pizza pan; top with 2 cups of the chicken and 1 1/2 cups of the mozzarella cheese. Repeat on second pizza pan. Bake 8 to 10 minutes or until cheese is melted. Top each pan with celery and blue cheese; drizzle with remaining 1/4 cup wing sauce.
To serve; slide one pan of nachos off onto other pan to make one large mound of nachos. Serve immediately.

From: Pillsbury

December 4th, 2013|Dinner|

Mexican Buffalo Chicken Dip

Serve this spicy dip at your next party and watch it disappear.

Ingredients

1 can (16 oz) Old El Paso® refried beans (any variety)
2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
1 package (8 oz) cream cheese, softened
1/2 cup chopped celery
1/2 cup blue cheese dressing
1/2 cup hot sauce
2 cups cut-up rotisserie chicken (from a 2-lb chicken)
Tortilla chips, celery sticks, veggie sticks or crackers for dipping

Directions

Heat oven to 350°F. Spray 1 1/2-quart casserole with cooking spray.
Mix refried beans and 2 tablespoons taco seasoning mix in small bowl; spread in bottom of casserole. In medium bowl, mix cream cheese, celery, dressing and hot sauce. Stir in chicken. Spoon chicken mixture over refried beans in casserole.
Bake uncovered 35 minutes or until heated through. Let stand 10 minutes before serving. Serve with tortilla chips, celery sticks or other veggies or crackers.

From: Pillsbury.com

August 19th, 2013|Appetizer|

Buffalo Chicken Stuffed Pie

Treat your family with this pie made with chicken, bell pepper and Pillsbury® Big & Flaky dinner rolls – a delicious dinner.

Ingredients

1 can (12 oz) Pillsbury® Grands ®! Big & Flaky crescent dinner rolls
2 cups shredded cooked chicken
1/4 cup buffalo wing sauce
1 cup shredded mozzarella cheese (4 oz)
1/4 cup crumbled blue cheese (1 oz)
1 medium green or red bell pepper, cut into thin bite-size strips

Directions

Heat oven to 375°F. Separate dough into 4 rectangles. Onto ungreased cookie sheet, place 2 rectangles, short ends together, forming 14×5-inch rectangle. Firmly press perforations and center seam to seal.
In medium bowl, mix chicken and sauce. Spoon chicken mixture lengthwise in 4-inch strip down center of dough to within 1/4 inch of edges. Top with mozzarella cheese, blue cheese and bell pepper. Press remaining 2 rectangles to 7×5 inches, firmly pressing perforations to seal. Place each rectangle over bell pepper, pinching center seam to seal.
Bake 18 to 22 minutes or until deep golden brown. Cut into slices. Serve warm.

From: Pillsbury.com

June 20th, 2013|Dinner|