Description
This is what happens when buffalo chicken dip and a proper dinner had a beautiful, cheesy baby. We’re talking tender chicken, creamy buffalo sauce, and enough melted cheese to make you question your life choices (in the best way). This isn’t just some sad casserole your aunt brings to potlucks — this is a legitimate crowd-pleaser that combines all the flavors you crave from buffalo wings without the messy fingers and pile of bones. It’s comfort food that actually fills you up, and honestly? It’s so good you’ll want to face-plant directly into the baking dish.
Ingredients
For the Base:
- 2 lbs boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 packet ranch dressing mix (trust the process)
- 8 oz cream cheese, softened
- 1/2 cup buffalo wing sauce (Frank’s RedHot or your favorite)
- 1/4 cup butter, melted
- 2 cups cooked rice or pasta (leftover works perfect)
For the Cheesy Goodness:
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup crumbled blue cheese (optional but recommended)
For the Crunch Factor:
- 1 cup panko breadcrumbs
- 2 tbsp butter, melted
- 1/4 cup chopped green onions
- 1/4 cup chopped celery (for that authentic buffalo vibe)
Optional Add-Ins:
- 1 can diced tomatoes, drained
- 1/2 cup corn kernels
- Chopped jalapeños for extra heat
Instructions
Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish — don’t skip this step unless you enjoy scraping cheese off glass.
Season your chicken pieces with salt and pepper. In a large skillet over medium-high heat, cook the chicken until just done (about 6-8 minutes). Don’t overcook it — it’s going in the oven next. Set aside to cool slightly.
In a large bowl, mix the softened cream cheese, ranch packet, buffalo sauce, and melted butter. Whisk until smooth — this is your flavor base, so make it good. Taste and adjust the heat level to your liking.
Add the cooked chicken and rice/pasta to the buffalo mixture. Stir in half of the cheddar and mozzarella cheese. If you’re using blue cheese, fold that in too. Add any optional ingredients now.
Transfer everything to your prepared baking dish and spread evenly.
Sprinkle the remaining cheddar and mozzarella on top. Mix the panko with melted butter and scatter over the cheese. This gives you that perfect golden, crunchy top.
Bake for 25-30 minutes until bubbly around the edges and golden brown on top. Let it cool for 5 minutes before serving (I know, torture).
Top with chopped green onions and celery for color and crunch. Serve with extra buffalo sauce on the side for the heat seekers.
Notes
- Classic sides: Celery sticks, carrot sticks, and ranch or blue cheese dressing
- Bread situation: Crusty rolls or garlic bread for soaking up every drop
- Salad balance: Simple green salad with cucumber to cool down the heat
- Drink pairings: Ice-cold beer, lemonade, or milk (no judgment)
- Party style: Set out with tortilla chips for dipping
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~385 kcal
- Fat: ~22g
- Carbohydrates: ~18g
- Protein: ~28g