Our Buffalo Dip brings the spicy taste of Buffalo chicken wings to your table. Add this mix to cream cheese and a can of chicken.
1 pkg. Buffalo Dip Mix
2½ cups water
2 cups shredded rotisserie chicken* (skin and bones removed)
½ cup sour cream
2 Tbsp. butter or margarine
1 (10 oz.) can diced tomatoes with green chilies
1 cup instant rice
1 cup shredded cheddar cheese
Corn chips (as needed)
Preheat oven to 350° F. In a saucepan, combine dip mix and water and blend well. Bring to a boil, stirring often. Remove from heat and stir in chicken, sour cream, butter, tomatoes and green chilies. Evenly spread uncooked rice into a large casserole dish. Ladle soup mixture over rice. Bake for 30 minutes or until water is absorbed. Remove casserole and top with cheese and corn chips. Bake an additional 5 minutes. Let stand 10 minutes before serving. *Cooked diced chicken may be substituted.
8 oz. elbow macaroni (uncooked)
1 pkg. Buffalo Dip Mix
8 oz. cream cheese (softened)
½ cup ranch dressing
1 (10 oz.) can cream of mushroom soup
½ cup milk
1 (10 oz.) can diced tomatoes with green chilies (drained)
1 cup shredded cheddar jack cheese
½ cup bread crumbs
2 Tbsp. butter (melted)
Preheat oven to 350° F. Cook macaroni as directed. While pasta is cooking, combine dip mix, cream cheese, ranch dressing, soup, milk, tomatoes with green chilies, and cheese in a saucepan and heat just to distribute evenly. Stir in the cooked pasta, then transfer to an 8 x 8 inch casserole dish. Bake for 30 minutes. Combine butter and bread crumbs. Top casserole, then bake an additional 10 minutes. Let stand 10 minutes before serving.
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There are many ways to use Rada’s Quick Mixes! Amazing when prepared as directed on the package and equally tasty when used in other recipes too.
1 pkg. Buffalo Dip Mix
2½ cups water
2 cups shredded rotisserie chicken* (skin and bones removed)
½ cup sour cream
2 Tbsp. butter or margarine
1 (10 oz.) can diced tomatoes with green chilies
1 cup instant rice
1 cup shredded cheddar cheese
Corn chips (as needed)
Preheat oven to 350° F. In a saucepan, combine dip mix and water and blend well. Bring to a boil, stirring often. Remove from heat and stir in chicken, sour cream, butter, tomatoes and green chilies. Evenly spread uncooked rice into a large casserole dish. Ladle soup mixture over rice. Bake for 30 minutes or until water is absorbed. Remove casserole and top with cheese and corn chips. Bake an additional 5 minutes. Let stand 10 minutes before serving. *Cooked diced chicken may be substituted.
8 oz. elbow macaroni (uncooked)
1 pkg. Buffalo Dip Mix
8 oz. cream cheese (softened)
½ cup ranch dressing
1 (10 oz.) can cream of mushroom soup
½ cup milk
1 (10 oz.) can diced tomatoes with green chilies (drained)
1 cup shredded cheddar jack cheese
½ cup bread crumbs
2 Tbsp. butter (melted)
Preheat oven to 350° F. Cook macaroni as directed. While pasta is cooking, combine dip mix, cream cheese, ranch dressing, soup, milk, tomatoes with green chilies, and cheese in a saucepan and heat just to distribute evenly. Stir in the cooked pasta, then transfer to an 8 x 8 inch casserole dish. Bake for 30 minutes. Combine butter and bread crumbs. Top casserole, then bake an additional 10 minutes. Let stand 10 minutes before serving.
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