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"I'm going to show you two ways to use rotisserie chicken that are perfect for tailgating or what I like to call couch-gating," says Sunny Anderson of Food Network's "The Kitchen" and "NFL Tailgate Kitchen." This Buffalo-chicken guacamole dip and these Chicken, Cheddar and Bacon Taquitos are favorites in her house and are so simple. Serve one or both the next time you settle in for a game—whether in person or on the couch! 

For more game-day recipes from Sunny, check out her Caribbean Chicken Wings and Cheesy Roast Beef Casserole Sliders


For the Sauce:
  • 2 sticks (16 tablespoons) unsalted butter
  • 2 cups hot sauce (Sunny likes Frank's RedHot)
  • 6 sprigs oregano
  • 1 teaspoon whole black peppercorns
For the Chicken and Guacamole:
  • Breast meat from 2 rotisserie chickens, cubed
  • 5 or 6 teaspoons lemon juice
  • 1 ½ cups finely chopped red onion
  • 3 cloves garlic, finely grated on a rasp
  • Kosher salt and black pepper
  • 10 avocados, pitted and flesh removed
  • 2 cups ranch dressing (Sunny likes Hidden Valley Original)
  • 4 Roma tomatoes, seeded and chopped
  • 1 pound blue cheese, crumbled
  • 2 ¾ cups French fried onions (Sunny likes French's), hand-crushed
  • Corn tortilla chips, for serving


Serves: 10 to 12


Make the sauce. In a medium saucepan on low heat, add the butter, hot sauce, oregano and peppercorns. Steep on low until butter is melted and oregano is fragrant, about 20 minutes (be patient!). Strain out solids and reserve.  

For the chicken, in a large bowl, mix together breast meat, half of the lime juice, half of the red onion and all of the garlic. Stir in the sauce and season with salt and pepper. Evenly spread the mixture in a 13 x 9-inch pan.  
Make the guacamole. In a large bowl, mash the avocado with the ranch dressing and season with salt and pepper. Stir in the remaining lime juice and red onion, a big pinch of salt and several grinds of pepper.

With your hands (the best way to do it and avoid chip-breaking clumps) or a masher, mix and squish the ingredients until relatively smooth and only tiny chunks of avocado remain. Fold in the tomatoes and season with more salt, if needed. Spread the guacamole over the mixture in the pan. Top with the blue cheese and fried onions. 

Serve at room temperature or slightly chilled with tortilla chips.