Creamy Buffalo Chicken Food

CREAMY BUFFALO CHICKEN CASSEROLE

Steps:

• Preheat oven to 375ºF. Grease a 3-4 qt. casserole dish (9 x 13 also works) and set aside.
• In a large pan over medium-high heat, add oil. Once oil is hot, add the cauliflower rice, carrots, red pepper, yellow onion, garlic powder, dried parsley, and a dash or salt and pepper. Sauté, stirring occasionally, until onions are translucent and veggies are partially cooked through - about 10-12 minutes. Adjust heat as necessary. Transfer to the casserole dish.
• While veggies are sautéing, in a bowl, combine the buffalo sauce, mayo and eggs.
• In the casserole dish, mix together the veggies, chicken and sauce. Spread out evenly.
• Bake uncovered for 20-25 minutes or until center is set.
• Remove from oven and drizzle with ranch, hot sauce or additional buffalo sauce, sliced green onion and black pepper. Serve hot.

CREAMY BUFFALO CHICKEN DIP

Steps:

• In a small bowl, combine the cream cheese, hot pepper sauce and salad dressing. Stir in chicken.
• Spread into an ungreased 11-in. x 7-in. baking dish. Sprinkle with cheddar cheese. Bake, uncovered, at 350° for 20-22 minutes or until heated through. Sprinkle with green onions if desired. Serve with chips.

CREAMY BUFFALO CHICKEN PASTA

Steps:

• Cut chicken breast into bite-size pieces and sprinkle with paprika, garlic powder, salt and pepper.
• Saute chicken until cooked. Add hot sauce to your liking. Remove chicken from skillet.
• Saute vegetables.
• Combine mayo, dressing and milk. Add to skillet.
• Add chicken and heat through.
• Serve with pasta of your choice.

CREAMY BUFFALO CHICKEN SANDWICHES

Steps:

• In melted butter, toss together chicken, garlic powder, onion powder and salt and pepper. Cook chicken thoroughly-- make sure chicken is slightly dry. Once cooked, turn burner on stove to low.
• Add hot sauce and ranch; combine with chicken thoroughly.
• Add softened cream cheese and mix thoroughly. Cream cheese should be mixed in completely with no lumps.
• Add cheddar cheese and mix together until cheese has melted.
• Serve on toasted buns.

CREAMY BUFFALO CHICKEN

Steps:

• Preheat oven to 400 degrees.
• Season chicken breast with salt, pepper and garlic powder.
• Grill chicken in grill pan over medium high heat (chicken does not need to be cooked through, about 2 to 3 minutes on each side).
• Meanwhile mix cream cheese, 1/2 of the cheddar cheese and the buffalo sauce.
• Once grillmarks are on both sides of the chicken, place in 9x13 inch casserole dish that has been sprayed with cooking spray.
• Divide cheese mixture and spread mixture over each chicken breast.
• Top with remaining cheddar cheese.
• Bake until cheese is bubbly and chicken is cooked through, about 15 to 20 minutes.

CREAMY BUFFALO CHICKEN DIP

Steps:

• Preheat oven to 375. Dice onion and garlic and spread on chicken breast. Wrap chicken in tinfoil, put on oven safe tray, place on center rack and cook for 16 minutes. Turn chicken over and bake for another 16 minutes. Remove from oven and let stand for 5 minutes. Unwrap and allow to cool enough so that you can shred it.
• On medium heat, melt butter in small sauce pan. Once butter is completely melted, add hot sauce and apple cider vinegar to the sauce pan and whisk until fully combined. If you like hotter buffalo dip, add cayenne pepper powder. Whisk periodically until the sauce is bubbling, and remove from heat. You can do this while the chicken is cooking.
• To a medium-sized bowl, add softened cream cheese and ranch dressing. Combine fully before adding the buffalo sauce. Once sauce is added, stir until no longer lumpy. You can also do this while chicken is cooking.
• Decrease oven temp to 350. Add shredded chicken, garlic and onions to mixture. Move mixture to an 11 x 7 baking dish. Evenly distribute cheese on top. Bake uncovered for 20-25 minutes, or until cheese is bubbling all over. You can always broil at the end if need be. Remove from oven when done.
• Chop and add scallions (optional).
• Serve with tortilla chips or whatever you might like.