Ingredients
- 2½ cups cooked chicken, shredded (rotisserie recommended)
- 8 oz (225 g) cream cheese, softened
- ½ cup buffalo wing sauce (Frank’s-style)
- ½ cup ranch dressing (or blue cheese dressing)
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 tbsp butter
- Optional toppings:
- Chopped green onions
- Extra shredded cheese
- Crumbled blue cheese
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- In a skillet or bowl, mix cream cheese, buffalo sauce, ranch dressing, and butter until smooth.
- Stir in shredded chicken until fully coated.
- Fold in half of the cheddar and mozzarella cheeses.
- Transfer mixture to the baking dish and spread evenly.
- Sprinkle remaining cheese on top.
- Bake for 20–25 minutes, until hot and bubbly.
- Broil for 2–3 minutes for a golden top, if desired.
- Garnish and serve hot.
Notes
- Adjust heat by adding more or less buffalo sauce.
- Use freshly shredded cheese for best melting.
- Can be made ahead and baked just before serving.
- Keep warm in a slow cooker on LOW after baking.