Ingredients
Scale
- 2 cups shredded cooked chicken (rotisserie works great)
- 8 oz cream cheese, softened
- 1/2 cup ranch dressing
- 1/2 cup buffalo sauce (Frank’s RedHot)
- 1 1/2 cups shredded cheddar cheese
- 1/4 cup crumbled blue cheese, plus extra for garnish
- 1/4 cup chopped celery
- 2 tbsp chopped red onion
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Tortilla chips and extra celery for serving
Instructions
- Preheat oven to 375°F (190°C). Grease a 1.5-quart baking dish.
- In a large bowl, combine cream cheese, ranch, buffalo sauce, 1 cup cheddar, 1/4 cup blue cheese, garlic powder, salt, and pepper. Mix until smooth.
- Stir in shredded chicken and remaining 1/2 cup cheddar.
- Spoon into baking dish and bake for 20–22 minutes until bubbly and golden on top.
- Sprinkle with remaining blue cheese, celery, and red onion. Serve warm with tortilla chips.
Notes
- For extra heat, add 1 tsp cayenne or a few drops of hot sauce, or swap ranch for jalapeño-lime dressing.
- Make ahead: Assemble (unbaked) and refrigerate up to 24 hours. Add 5–10 minutes to bake time.
- For crispier top, broil 1–2 minutes after baking—watch closely!
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Method: Baking
- Cuisine: American
- Diet: Non-vegetarian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 295 Kcal
- Sugar: 1.8g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.8g
- Protein: 21g
- Cholesterol: 75mg
