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Buffalo Chicken Cheese Bake

Buffalo chicken cheese bake with a creamy buffalo-ranch sauce and a bubbly, golden cheddar topping. Shredded chicken bakes until hot and crisp around the edges, then finishes with a hot sauce drizzle and blue cheese crumbles.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Buffalo chicken cheese bake
  • 3 cup cooked chicken, shredded Use shredded cooked chicken (rotisserie works).
  • 8 oz cream cheese, softened Soften at room temperature for easy mixing.
  • 0.5 cup buffalo hot sauce Divided use: mixed into the cream base and drizzled on top.
  • 0.5 cup ranch dressing Use regular ranch dressing for classic flavor.
  • 1 cup sharp cheddar, shredded For the golden, melty top layer.
  • 0.5 cup blue cheese crumbles Sprinkle over the cheddar before baking.
  • 1 tsp garlic powder Adds savory depth to the sauce.
  • 0.01 Salt To taste.
  • 0.01 black pepper To taste.
  • 0.25 Extra buffalo sauce for drizzling Reserve for the finishing drizzle.
  • 1 Celery sticks For serving.
  • 1 ranch For serving (extra, as needed).
  • 1 tortilla chips For dipping.

Equipment

  • 1 sheet pan
  • 1 9x9 or 9x13 baking dish

Method
 

Prep and mix
  1. Preheat the oven to 375°F and grease a 9x9 or 9x13 baking dish.
  2. Beat the cream cheese until smooth, then mix in buffalo hot sauce, ranch dressing, and garlic powder.
  3. Fold in the shredded chicken until evenly coated, then transfer the mixture to the greased baking dish.
Bake and finish
  1. Top with shredded cheddar and blue cheese crumbles.
  2. Bake for 20–25 minutes at 375°F, until bubbly and golden on top.
  3. Drizzle with extra buffalo sauce and serve with celery sticks, ranch, and tortilla chips for dipping.

Notes

To keep the topping extra melty, let the casserole sit for 5 minutes after baking so the cheese sets slightly. Refrigerate leftovers in a sealed container for up to 3 days; reheat until hot. Freezing is not recommended because the cream cheese sauce can separate when thawed. For a lighter option, use low-fat cream cheese and reduced-fat ranch while keeping the same bake time.