Description
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.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 pounds ground chicken
- 1 onion, chopped
- 1 tablespoon minced garlic, or to taste
- salt and ground black pepper to taste
- ¾ cup chicken stock
- ¼ cup hot buffalo wing sauce (such as Frank’s® REDHOT Buffalo Wing Sauce), or to taste
- 2 tablespoons red wine vinegar
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 6 ounces Neufchatel cheese, softened
- 8 ounces shredded Cheddar cheese, or more to taste
- 8 hamburger buns, split
- ½ cup crumbled blue cheese
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 8