Ingredients
2 cups cooked chicken, shredded (rotisserie works great)
8 oz cream cheese, softened
1/2 cup buffalo wing sauce (Frank’s RedHot-style)
1/2 cup ranch dressing (or blue cheese dressing)
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
Optional garnish: sliced green onions or crumbled blue cheese
Instructions
Preheat oven to 375°F (190°C).
In a large bowl, mix cream cheese, buffalo sauce, and dressing until smooth.
Stir in shredded chicken and half of the cheddar and mozzarella.
Spread mixture evenly into a small baking dish.
Sprinkle remaining cheese on top.
Bake uncovered for 20 minutes, or until hot and bubbly.
Garnish if desired and serve warm with chips, crackers, or veggie sticks.
Notes
Cooking Tips
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Extra creamy: Mix in ¼ cup sour cream or Greek yogurt.
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Shortcut: Use canned chicken—just drain well.
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Keep warm: Transfer to a slow cooker on Warm for parties.
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Spice control: Start with less buffalo sauce and add to taste.
Variations
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Blue Cheese Lover’s: Swap ranch for blue cheese dressing and add blue cheese crumbles.
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Lighter Version: Use reduced-fat cream cheese and dressing.
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Extra Spicy: Add cayenne pepper or diced jalapeños.
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Keto-Friendly: Serve with celery sticks, cucumbers, or bell peppers instead of chips.
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Air Fryer Option: Cook in an oven-safe dish at 350°F for 12–15 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 780mg
- Fat: 25g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 18g