“Guaranteed to be an instant comfort food favorite. Inspired by a Rachel Ray recipe, I have modified it by adding a creamy and cheesy kick to it. You'll be dreaming about this dish. Feel free to play with the recipe. I put in the cream cheese and Cheddar to make it creamier. I am a huge fan of Buffalo Chicken Dip and wanted this dish to be similar.” - by Baldius Pontius
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Heat the olive oil in a large skillet over medium-high heat and stir in the ground chicken. Cook and stir until the chicken is crumbly, evenly browned, and no longer pink. Stir in the onion, garlic, salt and black pepper; cook until the onion has softened, about 7 to 8 minutes.
- Combine chicken stock, Buffalo wing sauce, red wine vinegar, brown sugar, and Worcestershire sauce in a bowl. Pour into the skillet with the chicken and add the Neufchatel and Cheddar cheese; simmer and stir until the cheeses have melted and everything is well combined. Serve on buns, and top with crumbled blue cheese.
Nutrition
Amount Per Serving (8 total)
- Calories
- 526 cal
- 26%
- Fat
- 26.3 g
- 40%
- Carbs
- 30.2 g
- 10%
Based on a 2,000 calorie diet
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Reviews (22)
Rate This Recipe
"My husband and I enjoyed these very much. I only used 1 lb of chicken since it was just 2 of us but used the full amt of sauce. I doubled the hot sauce and reduced the chicken stock by the same amoun..." See moret so I ended up with 1 cup of liquid. That was the perfect amount of heat for us but I would build up to it if you don't care for a good amount of spicy. I find buffalo chicken dip can be too rich with all the cream cheese but this recipe incorporated it perfectly; enough to taste it but not overwhelming. Thanks for the keeper!"
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