Chicken breast filet, roasted, shredded -- 1 cup
White Queso Cheese Sauce -- 1 cup
Libby’s Pumpkin Puree -- 1/2 cup
Buffalo Sauce -- 3 Tbsp
Bleu Cheese -- 1 Tbsp
Heat white queso and Libby’s Pumpkin Puree together over medium heat.
Once heated, add bleu cheese, chicken, and buffalo sauce and combine until uniform.
Pour into heated serving vessel. Top with additional bleu cheese and buffalo sauce.
Serve hot with toast points.