Creamy Buffalo Chicken Bake Dip!
14 oz raw, boneless, skinless chicken breasts – yields 9 oz cooked (1 1/2 Lean)
2 oz or 1/2 cup 2% reduced fat cheddar shredded cheese (1/2 Lean)
1/4 cup Frank’s Hot Wings Sauce – 3 tbsp of this sauce is 1 Condiment approved by NS (1.33 Condiments)
1/4 cup Light Hidden Valley Ranch Dressing (2 Healthy Fats)
2 tbsp reduced fat cream cheese (2 Condiments)
6 Servings of Veggies (6 Greens)
Makes 2 servings.
Cut up chicken into chunks. Place in crock-pot with hot sauce and about a 1/4 cup of water. Cook on low for 5-6hours, watching to make sure chicken does not dry up! Add more water as needed. Once chicken is cooked, shred right in crock pot. Add Light Ranch, and reduced fat cream cheese, stir until melted. Add shredded cheese and once melted serve with your favorite approved veggies! I like it with Peppers and Celery!