Ingredients
Scale
- 3 large boneless, skinless chicken breasts (boiled and shredded)
- 8 ounces cream cheese (cubed)
- 1 cup ranch dressing (homemade or store-bought)
- 1 cup hot sauce (e.g., Frank’s RedHot)
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- ½ cup green onion (chopped)
- 1½ cups shredded mozzarella cheese (divided)
- 1½ cups shredded cheddar cheese (divided)
Instructions
- Cook the chicken: Bring a large pot of water to a boil, add chicken breasts, and boil for 25 minutes, covered. Once cooked, remove and let cool.
- Prep the oven: Preheat to 350°F (175°C) and spray a 9×9-inch baking dish with non-stick cooking spray.
- Warm the sauce: In a medium saucepan over medium-low heat, combine cream cheese, ranch dressing, hot sauce, black pepper, and garlic powder. Whisk until smooth.
- Combine ingredients: Stir in shredded chicken, green onions, 1 cup of mozzarella, and 1 cup of cheddar. Transfer mixture to the prepared baking dish and top with remaining cheese.
- Bake: Bake for 20–30 minutes until the cheese melts and the edges bubble, then switch oven to broil for 2–3 minutes for a golden-brown top.
- Serve: Enjoy warm with tortilla chips, fresh veggies, or crackers. Leftovers can be wrapped in a tortilla for an easy lunch.
Notes
Prepare the mixture in advance and store in the fridge. Add extra baking time if going from cold. Customize with different cheese or hot sauces for variety.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg