A Year-Round Guide to Franklin and Nantahala

Yield: 12 servings. 2 cups cooked chicken, shredded ¾ cup buffalo sauce (Texas Pete) 8 ounces cream cheese, softened ⅔ cup sour cream 1 teaspoon garlic powder 1 cup shredded

Madison County Championship Rodeo

Yield: 12 servings. 2 cups cooked chicken, shredded ¾ cup buffalo sauce (Texas Pete) 8 ounces cream cheese, softened ⅔ cup sour cream 1 teaspoon garlic powder 1 cup shredded

Rosemary and Goat Cheese Strata

Yield: 12 servings. 2 cups cooked chicken, shredded ¾ cup buffalo sauce (Texas Pete) 8 ounces cream cheese, softened ⅔ cup sour cream 1 teaspoon garlic powder 1 cup shredded

Buffalo Chicken Dip

Yield: 12 servings.

2 cups cooked chicken, shredded
¾ cup buffalo sauce (Texas Pete)
8 ounces cream cheese, softened
⅔ cup sour cream
1 teaspoon garlic powder
1 cup shredded sharp Cheddar cheese, divided
1 cup shredded Monterey Jack cheese, divided
2 green onions, sliced
1½ cups cornflakes cereal

Preheat oven to 350˚. In a medium bowl, toss shredded chicken and buffalo sauce until chicken is coated. Set aside.

In a large bowl, combine cream cheese, sour cream, and garlic powder with a wooden spoon until well blended. Add buffalo chicken mixture, ½ cup of the Cheddar cheese, ½ cup of the Monterey Jack cheese, and green onions. Stir to combine.

Spread mixture into a 9 x 9-inch pan and top with remaining cheese and cornflakes. Bake for 20 minutes or until bubbling. Remove from oven and let sit for 5 minutes. Serve with celery and/or pita chips and your favorite blue cheese dressing.

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This story was published on Jan 15, 2019

Lynn Wells

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.