Wings, dip, now casserole.  Is there any format that you can't find Buffalo chicken in?  I would say milkshake, but I'm sure it exists somewhere.  I didn't come up with this recipe - Betty Crocker did, but wanted to share it with you guys, because it was easy and damn tasty.  Follow your nose!

I cooked my chicken halfway through prior to tossing it in the wing sauce, because I'm funny about tossing raw chicken into a casserole with other ingredients.  Yes, I'm a spazz - but it didn't dry out.  Here's a photo of how ours turned out. The only thing I might go flip mode on next time is cutting the bleu cheese dressing a smidge with some ranch.  It was a bit overwhelming for a couple of folks who never use that dressing.

Pretty soon, Dayton is going to have a ManBQue chapter to call its own. The official kick off will be in June or July, but this weekend Mr. FvF and I decided to host a CoedBQue (read the rules, totally allowed on weekends) to let some folks try out their recipes.
GK served up some fabulous Buffet burgers, stuffed with beer-can peppers and onions and smothered in pepper jack cheese...
Hoeflich grilled up some ribeyes that "fell off a truck," marinated in bacon fat and garlic...

and Evil Josh had the brilliant idea of stuffing skirt steak with apples, smoked mozzarella and crushed almonds.
Even though all of that was tough to top, the Mister's Double Buffalo Sliders stole the show. Even though I'm sure you've already gorged on your share of holiday meats, you're going to want these inside you. Waddle on over to ManBQue for the recipe!