Spicy Buffalo Chicken Mix (Print Version)

# Ingredients:

01 - 3 big boneless skinless chicken breasts, boiled till soft and pulled apart.
02 - 8 ounces cream cheese, cut into small chunks.
03 - 1 cup ranch dressing, either from the store or made at home.
04 - 1 cup hot sauce (Frank's RedHot works great), with extra on hand if needed.
05 - 1 teaspoon black pepper, freshly ground.
06 - 1 teaspoon garlic powder.
07 - ½ cup chopped green onion.
08 - 1.5 cups shredded mozzarella cheese, split into portions.
09 - 1.5 cups shredded cheddar cheese, split into portions.

# Instructions:

01 - For uncooked chicken, fill a big pot with water and bring it to a boil. Drop in chicken breasts and let the water bubble again. Turn off the heat, put a lid on, and let the chicken sit for about 25 minutes. Once done, take them out and wait for them to cool down.
02 - Get your oven warming up to 350°F (175°C). Grab a 9x9-inch baking dish and coat it with cooking spray so nothing sticks.
03 - Put a medium pot on medium-low heat. Throw in the cream cheese chunks, ranch dressing, hot sauce, black pepper, and garlic powder. Keep whisking until the cream cheese melts completely into the mixture.
04 - Add your shredded chicken, green onion, 1 cup of the mozzarella, and 1 cup of the cheddar to the sauce. Stir it all together well. Pour this mix into your greased baking dish. Top it with the leftover mozzarella and cheddar.
05 - Stick it in the oven for 20-30 minutes until you see cheese melting and bubbles forming around the edges. Then switch to broil for 2-3 minutes to get that nice golden-brown top. Take it out right away.
06 - Dig in while it's hot. Goes great with tortilla chips, veggie sticks, or your favorite crackers. Got leftovers? They're awesome wrapped in a tortilla with some greens.

# Notes:

01 - You'll need about 30 minutes to cook the chicken, which isn't counted in the total time. You can do this step earlier if you're short on time.
02 - Don't want to cook chicken? Just grab a rotisserie chicken and pull off about 4 cups of meat instead.
03 - For that real buffalo taste, try to use Frank's RedHot Sauce if you can find it.
04 - Grating your own cheese works way better than the pre-packaged stuff, which has additives that stop it from melting smoothly.
05 - You can keep any extra dip in the fridge for 2-3 days. Heat it up in the microwave or pop it in a 350°F oven to get it warm again.
06 - Want to make this in a slow cooker? Look up a good slow cooker version online for timing details.

Back