Buffalo Chicken Dip & Buffalo Chicken Mac and Cheese

Buffalo Chicken Dip

10 oz can chicken breast, drained

8 oz Neufchatel cheese (low fat cream cheese)

8 oz bag shredded mozzarella

½ cup ranch or blue cheese dressing

½ cup buffalo sauce

Preheat oven to 350 degrees. In a large bowl mix all ingredients until combined. Pour into a 8x8 baking dish and bake for 30 minutes. Serve hot with chips, crusty bread or celery sticks. Can be refrigerated for up to 5 days.

Buffalo Chicken Mac and Cheese

3 cups macaroni shells

1 recipe Buffalo Chicken Dip, chilled or mixed, but unbaked

½ cup crumbled blue cheese (optional)

½ cup celery, diced

½ cup onion, diced

1 tsp olive oil

1 cup panko bread crumbs

1 T butter

Buffalo sauce for drizzle (optional)

Celery Sticks (optional)

Preheat oven to 375 degrees. In a small skillet, sauté onion and celery in 1 tsp olive oil for 5 minutes. Turn off heat and set veggies aside. In a small bowl, microwave butter until melted and stir in bread crumbs. Prepare noodles al dente – should yield 6 cups of cooked noodles. Drain and empty into a large bowl. Carefully stir in dip, veggies and blue cheese (if using). Pour into a lasagna pan or deep casserole dish, top with bread crumbs and bake for 35 to 40 minutes, until bubbly and bread crumbs are toasted. Serve hot drizzled with buffalo dip and celery sticks, if desired. While I doubt you will have leftovers, they can be refrigerated up to 3 days.

Buffalo dip courtesy of www.tasteofhome.com

Mac and cheese, original recipe