1 pkg. chicken breast tenders
1 bottle Moore's buffalo wing sauce
2 (10 oz.) containers whipped cream cheese
1 bottle Ranch dressing
1 bag tortilla chips
Boil bouillon cube and chicken breast tenders until fully cooked in
water; drain and let cool. In medium size bowl, shred chicken
finely; add 3/4 bottle of Moore's wing sauce and mix well. In 13 x
9-inch casserole dish, spread both containers of cream cheese as
bottom layer; add layer of Ranch dressing. Add chicken mixture to
top. Bake uncovered at 375 degrees about 30 to 45 minutes until bubbly and
slightly browned. Dip with tortilla chips.
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