Buffalo Chicken Bites

Ingredients:

3 cups shredded cooked chicken
1/4 to 1/2 cup hot sauce (to taste)
3 1/2 ounces cream cheese, softened
1 3/4 cups sharp shredded cheddar cheese
1/4 cup chopped green onions
1 cup all-purpose flour
4 eggs, lightly beaten
3 – 4 cups Corn Flakes cereal, crushed

Directions:

Preheat oven to 350˚F. Line a large baking sheet with parchment paper. In a large bowl, combine chicken, cream cheese and hot sauce, cheddar cheese and green onions. Roll a heaping tablespoon of mixture into a 1½-inch ball and place onto a plate or separate baking sheet. Repeat with the remaining mixture.Place flour in a shallow dish. In a second shallow dish, place eggs. In a third shallow dish, Place cornflakes. Dip each chicken ball first into the flour, then the egg and ending with the Corn Flakes. Place on the prepared baking sheet and bake for 20 to 25 minutes. Serve warm with ranch or blue cheese dressing.

Buffalo Chicken Nacho Dip

Probably the worst picture I could have of this, but I forgot to take a picture before we dove into it-oops! This is another one from Trina!

1 bottle chunky Bleu Cheese dressing
1 jar Frank's hot sauce
Pack of chicken breasts
8oz light cream cheese
Monterey Jack cheese

Preheat oven to 350 degrees. Cook chicken (I boiled it) and shred. Mix hot sauce & dressing together in a saucepan and heat till warm, then add chicken. Spray bottom of casserole dish with nonstick spray, line the bottom of it with the cream cheese. Add chicken mixture and top with cheese, bake 16 minutes.

*note: next time I would mix the Monterey Jack in because I ended up with the usual hard blob of cheese on top that you kind of have to try and break apart!

Red Chicken

This is a recipe from my Grandma that's kind of evolved over the years, and it never had a name until my sister started calling it Red Chicken. So it stuck, and it's a staple around here for a quick and yummy meal.

1/4C Frank's hot sauce
1 stick margarine
1-2lbs chicken

Melt Frank's and margarine together.

Old way/chicken wing method: Marinate in the mixture and then cook on the grill, or bake in the oven for 25 minutes.

New way/chicken breast method: Spray glass dish with nonstick spray, put the chicken in (you can either cut into strips or chunks-that's what we usually do-or put in the whole breast) and pour the mixture over the top and bake for 25 minutes.

And I'll tell you-the mixture, when it's all finished and everything is cooked, is SO GOOD drizzled on top of mashed potatoes!

Crockpot Buffalo Chicken Lasagna

I tried this one after Rae and a bunch of other board girls were buzzing about it... it comes from the Year of Slow Cooking blog and it's wonderful! It really has a kick to it-I think I might back off a little on the Frank's next time because it was a little too spicy for Maya to eat.

Uncooked Lasagna noodles, 1 box
4 already cooked chicken breasts (I just used a package, as usual)
Jar of prepared pasta sauce
1 C buffalo wing sauce (I used Frank's)
3 red, yellow, or orange bell peppers
15oz tub of ricotta cheese
2 C shredded cheddar and mozzarella cheeses
1/2 C bleu cheese crumbles
1/4 C water

Use at least a 5qt crockpot, or else cut back on the ingredients. In a large glass bowl, combine cooked and chopped chicken breast, the pasta sauce, and 1 cup of buffalo wing sauce. Ladle a big spoonful of the sauce into the bottom of your crock pot. Cover with a layer of uncooked lasagna noodles. You'll have to break them to get a proper fit. Add a smear of ricotta cheese to the top of the noodles. Add a layer of chopped bell pepper. Sprinkle on a handful of shredded cheese. Repeat layers until you run out of ingredients. Add the bleu cheese crumbles, if desired. Put the 1/4 cup of water into your empty pasta sauce jar and shake. Pour the liquid over the top of the entire lasagna. Cover and cook on low for 6-7 hours, or on high for 4-5. When cooking time is complete, unplug and take off the lid of the crock. Let it sit for 20 minutes before cutting into, or it will fall apart.