HOT BUFFALO WING DIP

INGREDIENTS

1 c. buffalo sauce
2 – 8 oz. cream cheese
1 cup Ranch dressing
2-19oz. cans chicken
2-cups shredded cheddar cheese - save some (1/4 cup) to sprinkle on top



DIRECTIONS
1. Preheat the oven to 350 degrees F (175 degrees C).

2. Shred or chop chicken. Mix the cream cheese and cheddar cheese into the chicken until well blended, then stir in the ranch dressing and hot sauce. Top with Cheddar cheese.

3. Bake uncovered for 30 minutes in the preheated oven, until cheese is browned and the sauce is bubbly.

Slow Cooker Southwestern Chicken

1 (15-ounce) can whole kernel corn, drained
1 (11-ounce) can Mexicorn, drained
1 (15-ounce) can black beans, rinsed and drained
1 (16-ounce) jar chunky salsa (divided use)
6 boneless, skinless chicken breast halves, rinsed and dried
Flour tortillas
Shredded cheddar cheese

Combine the cans of corn, beans and half the salsa in slow-cooker. Top with the chicken. Pour remaining sauce over.

Cover and cook first hour on High, then either 3 more hours on High or 6 on Low until meat juices run clear. Serve with warm tortillas; top with cheese.

Makes 4 to 6 servings.

3 Envelope Chicken

1 pkg gravy mix
1 pkg pesto mix
1 "pkg" of the cream of whatever mix
water
3 chicken breasts


I made pasta and spooned the sauce on top.