• 500 g (1 lb) chicken breast and chicken thighs from Ferme des Voltigeurs
• 230 g (8 oz) cream cheese, softened
• 375 ml (1 1/2 cups) mozzarella cheese, grated
• 1/2 cup (125 ml) ranch dressing
• 125 ml (1/2 cup) hot sauce

• Preheat the oven to 180°C (350°F).
• Place the chicken on a foil-lined baking sheet, taking care to spread the pieces into a single layer.
• Cook for 30 minutes or until chicken reaches 75°C (165°F).
• Let cool for 5 minutes, then shred the chicken.
• In a large bowl, using an electric mixer, combine the chicken, cream cheese, 1/2 cup (125 mL) mozzarella cheese, ranch dressing and hot sauce.
• Pour dip into a baking dish, cover with foil, and bake for 15 minutes or until heated through.
• Sprinkle with the remaining amount (1 cup [250 mL]) of the mozzarella and bake uncovered for an additional 5 minutes or until the cheese is bubbling.

Bread Bowl Option

• Cut out the top of a 10-inch (25 cm) round loaf and set aside.
• Remove part of the loaf to create a “bowl,” making sure to keep the edges at least 1/2 inch (1 cm) thick.
• Pour the hot buffalo chicken dip into the bread bowl, then sprinkle with the remaining amount (1 cup [250 mL]) of mozzarella cheese.
• Bake uncovered at 350°F (180°C) for 5 minutes or until cheese is bubbling.
• Serve with remaining bread, tortilla chips, flatbreads or vegetables.