Chicken Wing Dip

Whenever my family has a get together, they normally request my chicken wing dip. It's a pretty standard, traditional dip. I have no idea where my mom found the original recipe.

My aunt makes this using canned chicken and the microwave and a friend makes it in the crockpot. And that works if you're in a hurry or taking it somewhere with outlets but no oven, but for me personally, there's just nothing like real chicken and brown, baked cheese.

For the canned chicken, make sure you actually get chicken. We pick on my aunt for buying Tuna once, because the can says "Chicken of the Sea."

Ingredients:
3-4 cooked & shredded chicken breasts (or 2 10oz cans of chicken - drained)
2 8oz packages cream cheese - softened
1 cup bleu cheese dressing
1 1/2 cups shredded cheese
3/4 cup hot sauce (I use Frank's original)
1 stick butter

Directions:
Preheat oven to 350F

Heat hot sauce and butter in medium sauce pan. Add chicken and combine to coat.

Spread the cream cheese evenly in a 9x13 pan. Spread the chicken mix over the cream cheese, top with a light layer of the bleu cheese dressing, just enough to cover the chicken mix. Top with shredded cheese.

Bake until edges start to brown. From room temp, about 30 minutes, from chilled temp/refrigerator, about 45 minutes.