Ingredients
Scale
- 3 large boneless skinless chicken breasts, boiled and shredded
- 8 ounces cream cheese, cubed
- 1 cup ranch dressing
- 1 cup hot sauce (e.g. Frank’s RedHot), plus more as needed
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder
- ½ cup green onion, chopped
- 1.5 cups mozzarella cheese, shredded, divided
- 1.5 cups cheddar cheese, shredded, divided
Instructions
- Cook chicken: Boil chicken breasts until done, about 25 minutes. Let cool and shred.
- Prep oven: Preheat oven to 350°F. Spray a 9×9-inch baking pan with non-stick spray.
- Warm sauce: In a pot over medium-low heat, whisk cream cheese, ranch, hot sauce, pepper, and garlic powder until smooth.
- Combine: Add shredded chicken, green onions, 1 cup mozzarella, and 1 cup cheddar to sauce. Mix and transfer to baking dish. Top with remaining cheese.
- Bake: Bake 20–30 minutes until bubbly. Broil 2–3 minutes for a golden top.
- Serve: Serve hot with chips, crackers, or veggie sticks.
Notes
- Substitute ~4 cups shredded rotisserie chicken if preferred.
- Use Frank’s RedHot for classic buffalo flavor.
- Homemade or store-bought ranch/blue cheese dressing both work.
- Freshly grated cheese melts better than pre-packaged shredded cheese.
- Try Jack, blue cheese, or feta for extra flavor.
- Leftovers keep for 2–3 days. Reheat in microwave or 350°F oven covered with foil.
- Crockpot variation available (no crispy cheese top).
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American