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Buffalo Chicken Cheese Bake

Buffalo chicken cheese bake with a creamy buffalo-ranch sauce, baked until bubbly and golden on top. Shredded chicken is mixed into softened cream cheese, then finished with cheddar and blue cheese crumbles for a spicy, tangy hot sauce chicken bake.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Buffalo chicken cheese bake
  • 3 cup cooked chicken, shredded Use shredded rotisserie or cooked chicken.
  • 8 oz cream cheese, softened Soften at room temperature so it beats smooth.
  • 0.5 cup buffalo hot sauce For the creamy base.
  • 0.5 cup ranch dressing Stir into the cream cheese mixture.
  • 1 cup sharp cheddar, shredded Save a little if you want an extra-cheesy top.
  • 0.5 cup blue cheese crumbles Sprinkle evenly over the cheddar.
  • 1 tsp garlic powder Adds a savory kick.
  • 1 salt and black pepper to taste Season to taste; add gradually.
  • 0.25 extra buffalo sauce for drizzling Drizzle on top right after baking.
  • 1 celery sticks, ranch, and tortilla chips for serving Use for dipping and garnish.

Equipment

  • 1 sheet pan

Method
 

Prep
  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.
Assemble and bake
  1. Fold in the shredded cooked chicken until evenly coated, then transfer to the greased baking dish.
  2. Top with shredded sharp cheddar and blue cheese crumbles.
  3. Bake for 20–25 minutes at 375°F until bubbly and golden on top.
  4. Drizzle with extra buffalo sauce and serve with celery sticks, ranch, and tortilla chips for dipping.

Notes

Pro tip: soften the cream cheese fully before mixing so the buffalo-ranch sauce stays silky and clump-free. Refrigerate leftovers in an airtight container up to 3–4 days; reheat covered in a 325°F oven until warmed through. Freezing is not recommended because the ranch/cream cheese texture may loosen after thawing. For a lower-fat swap, use low-fat cream cheese and reduced-fat ranch (texture will be slightly softer).