Buffalo Chicken with Cheese Bake (Print version)
Shredded chicken in spicy buffalo sauce baked under melted cheese and a buttery cracker crust, ready in about 30 minutes.
# Ingredients:
For the chicken filling
01 -
3 cups (450 g) cooked chicken, shredded
02 -
8 oz (225 g) cream cheese, softened
03 -
1/2 cup (120 ml) buffalo wing sauce
04 -
1/3 cup (80 ml) ranch dressing
05 -
1/2 cup (120 g) sour cream
06 -
1 tsp garlic powder
07 -
1/2 tsp onion powder
08 -
Salt and black pepper
For the topping
09 -
1 cup (115 g) shredded sharp cheddar cheese
10 -
1 cup (115 g) shredded mozzarella cheese
11 -
1 sleeve butter crackers (about 30 crackers), coarsely crushed
12 -
4 tbsp (55 g) unsalted butter, melted
13 -
1/4 cup (35 g) blue cheese crumbles (optional)
14 -
2 tbsp fresh chives or green onions, sliced
# Instructions:
01 -
Heat the oven to 375°F and lightly grease a 9x13-inch baking dish.
02 -
In a large bowl, beat the softened cream cheese with buffalo sauce, ranch dressing, sour cream, garlic powder, onion powder, and a pinch of salt and pepper until smooth and fully combined.
03 -
Add the shredded chicken, half the cheddar, and half the mozzarella to the bowl. Stir until every piece of chicken is coated in the creamy sauce.
04 -
Spread the chicken mixture evenly into the prepared baking dish. Scatter the remaining cheddar and mozzarella across the surface.
05 -
Mix the crushed crackers with melted butter and sprinkle evenly over the cheese. Bake for 25 to 30 minutes until the edges are bubbling and the cracker topping is deep golden brown.
06 -
Remove from the oven and let the casserole rest for 5 minutes so the sauce sets. Garnish with sliced green onions or chives before serving.
# Good to know:
01 -
Best served warm while the cheese is still molten.
02 -
Letting it rest 5 minutes prevents a runny scoop.