If you are making this for only a few people, the recipe is easily halved. Just put it in a 1 1/2 quart baking dish instead. And please only use the Swanson brand of canned chicken - anything else is really not worth it. Serve with any sort of cracker and some cut veggies and you're all set!
Buffalo Chicken Dip
adapted from the What's Cooking board
Makes about 12 appetizer servings
2 (10 ounce) can chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup blue cheese or ranch dressing
3/4 cup hot pepper sauce (I like the Frank's Buffalo sauce)
1 1/2 cups shredded cheddar cheese
Preheat oven to 350 degrees F.
Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and blue cheese dressing. Cook, stirring until blended and warm. Mix in the cheddar cheese and transfer to a 2 1/2 quart baking dish.
Cook for 20 minutes or until bubbly.