Buffalo Chicken Dip
From the 65th Anniversary Cookbook submitted by Lisa Kral
Ingredients:
2 (10 ounces) cans of chicken breast
1 cup ranch dressing
¾ cup Frank’s RedHot sauce
2 (8 ounce) packages cream cheese
1 ½ cups shredded cheddar cheese
Instructions: 
Combine and heat in a crockpot. Serve with Fritos, Dorito’s, crackers, celery, etc. and on a sandwich.
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