Easy Buffalo Chicken Dip

Fran Miller


This is the recipe to make when you don't want to miss the big game because you're stuck in the kitchen. I also like that you can adjust all of the ingredients to your personal taste. Touchdown! =^..^=

★★★★★ 1 vote
6-8, depending on serving size
15 Min
15 Min


2 can(s)
of cooked chicken (tuna-sized cans), drained, or 2 shredded cooked chicken breasts
blocks of cream cheese
stalks of celery, minced fine
small bottle of ranch or bleu cheese dressing
2 c
shredded mozzarella cheese, divided
1/4+ c
hot sauce, to taste
of your favorite dippers, like crackers, celery sticks, other veggies, tortilla chips, or bread cubes


1NOTE: If you're cooking fresh chicken, do this first. (I boil chicken breasts in a covered saucepan for about 45 minutes, then remove from water & cool before shredding.)
2Preheat the oven to 350 degrees F. and mist a 2 qt. baking dish with cooking spray. Set aside.
3In a skillet, melt the blocks of cream cheese, then stir in the celery. Mix well.
4Add the small bottle of dressing and some of the mozzarella cheese.
5Then add the chicken. Next, stir in some hot sauce (to taste). Mix well
6Pour the skillet contents into the prepared baking dish. Cover ingredients with mozzarella cheese.
7**(Everything up to this point can be done ahead of time, but consider using a metal pan if it's going from the refrigerator to the oven, unless you have bakeware that can take the temperature extremes.)
8Bake in the oven for 10-15 minutes, or microwave for 4 minutes or so (check carefully), until the dip is bubbly and the cheese is melted. Serve with your favorite dippers & extra hot sauce. (Sorry there is no photo. It smelled so good coming out of the oven that it was carried away & eaten before I remember I needed to take one!)

About this Recipe

Course/Dish: Dips
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy