Buffalo Chicken Cheese Bake (Printable Version)

Creamy, spicy chicken casserole with melted cheeses and zesty buffalo flavor

# What You'll Need:

→ Proteins

01 - 2 cups cooked chicken breast, shredded (rotisserie or poached)

→ Dairy

02 - 1 cup cream cheese, softened
03 - 1 cup shredded mozzarella cheese
04 - 1 cup shredded cheddar cheese
05 - 1/2 cup sour cream

→ Sauces & Seasonings

06 - 1/2 cup buffalo wing sauce
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon onion powder
09 - 1/4 teaspoon black pepper
10 - 1/4 teaspoon salt (optional)

→ Toppings (Optional)

11 - 2 green onions, sliced
12 - 1/4 cup blue cheese crumbles
13 - Fresh parsley, chopped

# How to Make It:

01 - Preheat oven to 375°F. Grease an 8x8-inch baking dish with cooking spray or butter.
02 - In a large bowl, combine cream cheese, sour cream, and buffalo wing sauce. Stir until completely smooth and well blended.
03 - Add shredded chicken, garlic powder, onion powder, black pepper, and salt. Mix thoroughly to coat chicken evenly.
04 - Fold in half the mozzarella and cheddar cheeses until distributed throughout the chicken mixture.
05 - Spread the mixture evenly into the prepared baking dish. Top with remaining mozzarella and cheddar cheeses.
06 - Bake for 30-35 minutes, until cheese is bubbly and golden brown on top.
07 - Remove from oven and let cool for 5 minutes. Garnish with green onions, blue cheese crumbles, and parsley if desired.
08 - Serve hot with celery sticks, tortilla chips, or a green salad as accompaniments.

# Expert Tips:

01 -
  • Its essentially deconstructed buffalo wings but creamy and dippable without the mess of deep frying
  • Perfect for feeding a hungry crowd during football season or just a Tuesday when you need serious comfort food
02 -
  • The baking time might vary depending on how cold your ingredients were when they went into the oven
  • Letting it rest for those five minutes is crucial because it thickens up and makes serving much easier
03 -
  • Room temperature cream cheese and sour cream blend infinitely better than cold ones
  • Shred your own cheese from blocks instead of buying pre-shredded bags for the smoothest melting

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