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Buffalo Chicken Dip
March 14, 2004

A KEEPER! A really tasty and unique dip with the perfect amount of zip. I used 3 boneless skinless chicken breasts, boiled and shredded. (I can't stand canned meat) I mixed all ingredients and baked it in a uncovered casserole dish for 20 minutes at 350 degrees. Then I converted it to a crock pot to keep it warm. I served it with tostito scoops and celery. It was the talk of the party!!

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