I want to bring the Buffalo Chicken Dip to a work party on Thursday. My thought was to mix everything together the night before, then let it all cook together in a big crock-pot on low for about 4 hours until the party. Is there any reason I can't do that? It sounded very reasonable to me when I offered to do it, but now I am getting paranoid that the cheese will either burn or not get hot enough or something. Thanks!
BONNIE'S BUFFALO CHICKEN DIP
4 boneless skinless chicken breast halves, (about 2 pounds), boiled, drained & shredded with 2 forks (I love using my crockpot for this step; the meat easily shreds...you don't want chunks)
1 - 12 ounce bottle of Frank's Hot Sauce (try to get this brand only, Crystal is so-so but do NOT use Tabasco)
2 - 8 ounce packages cream cheese
1 - 16 ounce bottle of Ranch dressing
1/2 cup chopped celery
8 ounces shredded Monterey Jack or sharp Cheddar cheese or combo thereof
Preheat oven to 350 degrees. In a 13x9x2 inch baking pan, combine the shredded chicken meat with entire bottle of Frank's hot sauce, spreading to form an even layer.In a large saucepan over medium heat, combine the cream cheese with entire bottle of Ranch dressing, stirring til smooth & hot.Pour this mixture evenly over the chicken mixture to form a 2nd layer. Sprinkle celery
over top. Bake uncovered for 20 minutes, then sprinkle cheese over top and bake uncovered for another 15 or 20 minutes til hot & bubbly; you don't want the top to get browned or it will be hard. Let stand 10 minutes before serving hot/warm with celery sticks and/or any sturdy dipping chip like Tostito Golds.