1 (8-ounce) package cream cheese, softened
½ cup buffalo wing sauce
½ cup ranch dressing
2 cups cooked shredded chicken
½ cup shredded sharp cheddar cheese
½ cup cooked bacon pieces
Preheat your oven to 350 degrees F. In a large bowl, combine all ingredients.
Transfer to a 1-quart casserole dish and bake for 20 minutes or until heated through. Serve with celery sticks, crackers or tortilla chips.
bacon recipe source: Amy Brinkley, The Blond Cook (@theblondcook), December 15, 2014
Showing posts with label buffalo wing sauce. Show all posts
Showing posts with label buffalo wing sauce. Show all posts
Thursday, April 14, 2016
Sunday, February 15, 2015
3569. BACON CHEDDAR CHICKEN FINGERS
makes four servings
2/3 cup Original Bisquick™ mix
1/2 cup finely shredded cheddar cheese
1/4 cup cooked real bacon bits or pieces
1/2 teaspoon salt or garlic salt
1/2 teaspoon paprika
3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
1 egg, slightly beaten
3 tablespoons butter or margarine, melted
Sriracha dipping sauce
1 tablespoon Sriracha sauce or buffalo wing sauce
1/2 cup mayonnaise
Bacon ranch dipping sauce
1/2 cup ranch dressing
2 tablespoons cooked real bacon bits or pieces
Heat oven to 450ºF. Line cookie sheet with foil; spray with cooking spray. Mix Bisquick mix, cheese, bacon, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken. Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center. Meanwhile, in separate small bowls, mix sriracha dipping sauce and bacon ranch dipping sauce until each is well blended. Serve chicken fingers with dipping sauces.
bacon recipe courtesy of: Betty Crocker, General Mills, Inc., P.O. Box 9452, Minneapolis, MN 55440
2/3 cup Original Bisquick™ mix
1/2 cup finely shredded cheddar cheese
1/4 cup cooked real bacon bits or pieces
1/2 teaspoon salt or garlic salt
1/2 teaspoon paprika
3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
1 egg, slightly beaten
3 tablespoons butter or margarine, melted
Sriracha dipping sauce
1 tablespoon Sriracha sauce or buffalo wing sauce
1/2 cup mayonnaise
Bacon ranch dipping sauce
1/2 cup ranch dressing
2 tablespoons cooked real bacon bits or pieces
Heat oven to 450ºF. Line cookie sheet with foil; spray with cooking spray. Mix Bisquick mix, cheese, bacon, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken. Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center. Meanwhile, in separate small bowls, mix sriracha dipping sauce and bacon ranch dipping sauce until each is well blended. Serve chicken fingers with dipping sauces.
bacon recipe courtesy of: Betty Crocker, General Mills, Inc., P.O. Box 9452, Minneapolis, MN 55440
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