Ingredients

• 6 boneless skinless chicken breasts
• 16 ounces cream cheese (light or above no fat free it doesn't mix well)
• 12 ounces blue cheese dressing (Marie's accept no substitute)
• 4 ounces hot sauce (Frank's normal size is great)
• 8 ounces sharp cheddar cheese (thinner shredded stuff is easier to spread around but it'll melt regardless so pick whatever)
• 1 -2 small red pepper
• 2 chicken bouillon cubes or 1 cup chicken stock

Instructions

1. Heat large pot of water to boil add a dribble of olive oil to manage bubbles.

2. Toss in Bullion cubes or Chicken Stock for extra taste. Add chicken and cook at boil for 18-20 minutes.

3. As chicken cooks chop up pepper(s) into tiny bits, add peppers and seeds into hot sauce in bowl and set them aside.

4. Drain water put chicken breasts on cutting board and use 2 forks to shred the chicken into small pieces.

5. Toss shredded chicken into a bowl and then cover with hot sauce/pepper mix. Stir it until the chicken is covered with the sauce. Set into a cool environment (freezer) to allow chicken to soak in the sauce.

6. Take large pot and heat at low level. Toss in cream cheese to melt.

7. Once melted add Blue Cheese on top and stir together.

8. Add Chicken / Hot Sauce mix and stir up from bottom making sure the mixture obtains a constant texture.

9. Add to casserole dish place in preheated 350 degree oven for 10 minute.

10. Spread Cheddar Cheese packet across the top of the chicken. Place back in the over for additional 10 minutes.

11. Remove from oven let cool for 5-10 minutes then either stir in the dish or transfer to a bowl and stir to mix the cheddar with the chicken. (tastes much better not layered).

12. Serve with pretzel thins or large tortilla chips either cool or hot. it tastes great both ways.

13. Add the peppers to the hot sauce to taste and let the seeds really soak in the hot sauce to make it spicier. You can add in other ingredients like paprika or garlic powder depending on what type of Buffalo Sauce you enjoy most.