Football! Football! Football!

It’s that time of the year, again! It’s September, time for football, tailgating and a lot of Buffalo Chicken Dip consumption. Once the weather and the leaves start changing, you know it’s fall and you cannot say fall without thinking about football and of course what’s football without the most popular tailgating dips!  Nothing says fall like football and Buffalo Chicken Dip! Buffalo Chicken Dip has become so popular, it not only has it’s very own website, www.buffalochickendip.com, it also has more than 28,000 fans on Facebook www.facebook.com/buffalochickendip. 


There are a lot of recipes for Buffalo Chicken Dip, aka BCD, but my favorite is made with Swanson Premium Chunk Chicken and Frank’s RedHot Sauce.  Using the canned chicken makes my life a lot easier and because it is so convenient, I won’t have to miss a moment of the game! Today, I would like to share my favorite recipe with you and also share my favorite way of serving BCD to all my football-loving friends.  Try serving your Buffalo Chicken Dip in a bread bowl.  All of your guests can tear off pieces of the bowl until the entire dish is gone.  Clean up has never been easier!

Frank’s RedHot Buffalo Chicken Dip 

Frank’s RedHot Buffalo Chicken Dip 

From Campbell’s Kitchen®

Prep: 5 minutes
Bake: 20 minutes
Makes: 32 servings (2 tablespoons each)

Ingredients:

1 package (8 ounces) cream cheese, softened

1/2 cup blue cheese salad dressing

1/2 cup any flavor Frank's® RedHot® Sauce

1/2 cup crumbled blue cheese or shredded mozzarella cheese

2 cans (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained

Assorted fresh vegetables and Pepperidge Farm® crackers

Directions:

1.     Stir the cream cheese in a 9-inch deep dish pie plate with a fork or whisk until it's smooth. Stir in the dressing, hot sauce and blue cheese. Stir in the chicken.

2.     Bake at 350°F. for 20 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture before serving. Serve with the vegetables and crackers for dipping.

Best, and until next time, Kaitlin!

The Eagle vs. The Giant

Wow! I cannot believe it’s the end of October already. Where did this month go? I live in Eagles’ country and in this part of the U.S., there are two things an Eagle fan really dislikes: one is a Cowboy (we all know the Dallas Cowboys are not welcome around here) and the other is a Giant. That’s right the New York Giants. This Sunday, the New York Giants will travel the measly two hours into our great city of Philadelphia and walk onto our field to get a good taste of good old Eagles football!

In honor of us beating the Giants this Sunday, I am throwing a small party at my house. There will be cheering, singing and of course the usual grunts. Besides all this noise, I am serving my infamous Buffalo Chicken Dip. A football party cannot function without this dip! But I am also serving another favorite around here, Barbeque Chicken Sandwiches. We have a great recipe, which I will share in a moment but I do want to say, if you are feeling adventurous, try making your very own BBQ sauce the day before. It will make it that much more special!

E-A-G-L-E-S! Go Birds!

Barbecued Chicken Sandwiches
From: Campbell's Kitchen
Prep: 10 minutes
Cook: 15 minutes
Serves: 4

Ingredients:

1 tablespoon butter
1 small green pepper, chopped (about 1/2 cup) (optional)
1 small onion, chopped (about 1/4 cup)
1/4 cup chopped celery
1/2 cup barbecue sauce
2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained
4 Pepperidge Farm® Farmhouse Premium White Rolls with Sesame Seeds, split and toasted

Directions:

Heat the butter in a 2-quart saucepan over medium heat. Stir the pepper, onion and celery in the saucepan and cook until they're tender.

Stir the barbecue sauce and chicken in the saucepan. Heat until the mixture is hot and bubbling. Divide the chicken mixture among the rolls.

Best, and until next time, Kaitlin!

Happy Football Entertaining!

Happy Fall Everyone! I’ve been on a bit of a hiatus over the summer. Traveling, visiting family and of course, entertaining friends. I have a ton of new ideas, fun and easy recipes and party tips that I will be sharing over the next few weeks.

As some of you may know, I work with Swanson and we spent most of our summer months testing new recipes. I will be sharing those as we move away from the slow pace of the summer into the fall and then onto my favorite time of the year, the Holidays.

With the football season under way, I thought it would be great to kick it off with my favorite football tailgating recipe, the infamous Buffalo Chicken Dip! This dip has become so popular that the Facebook Fan Page has grown to over 10,000 Fans! Check it out here www.facebook.com/buffalochickendip. I would love to hear everyone’s thoughts on their summer and the upcoming fall season. Most of all, I’d love your tips on how you like to spice up tailgating with new recipes and tips.

Until next time, I will be signing off… Enjoy the Buffalo Chicken Dip!

Frank’s® RedHot® Buffalo Chicken Dip:

Ingredients:
1 pkg. (8 oz.) cream cheese, softened
2 cans (9.75 oz each) Swanson® Premium Chunk Chicken Breast, drained
½ cup Frank’s ® RedHot ® Sauce
½ cup blue cheese salad dressing
½ cup crumbled blue cheese
Assorted fresh vegetables and/or crackers


Directions:
1. Stir cream cheese in 9” deep pie dish until smooth. Stir in remaining ingredients.
2. Bake at 350°F. for 20 min. until hot and bubbling. Stir. Serve with vegetables and crackers.

Tips:

* Substitute ranch dressing for blue cheese dressing and shredded cheddar or mozzarella cheese for blue cheese crumbles.
* Make this in the microwave by heating it on high for 5 minutes instead of baking
* Keep it warm in a crockpot or slow cooker

Here is a great tip if you are grilling: Prepare the dip ahead of time in a heavy-duty disposable foil pan. Before serving, just heat over a medium to medium-high grill, stirring occasionally until dip is hot.