Buffalo Chicken Cheese Bake (Printable Version)

Creamy, spicy buffalo chicken casserole bubbling with three cheeses and ready in under an hour.

# What You Need:

→ Proteins

01 - 2 cups cooked chicken breast, shredded

→ 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
06 - 1/4 cup blue cheese crumbles

→ Sauces & Seasonings

07 - 1/2 cup buffalo wing sauce
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon salt

→ Toppings

12 - 2 green onions, sliced
13 - Fresh parsley, chopped

# How to Make It:

01 - Preheat oven to 375°F and grease an 8x8-inch baking dish with cooking spray or butter.
02 - In a large mixing bowl, combine softened cream cheese, sour cream, and buffalo wing sauce. Whisk until completely smooth and creamy.
03 - Add shredded chicken to the bowl along with garlic powder, onion powder, black pepper, and salt. Mix thoroughly to coat chicken evenly.
04 - Fold in half of the shredded mozzarella and cheddar cheeses until distributed throughout the mixture.
05 - Spread the chicken mixture evenly into the prepared baking dish, pressing lightly to create a uniform layer.
06 - Sprinkle remaining mozzarella and cheddar cheeses over the top in an even layer.
07 - Bake for 30 to 35 minutes until cheese is melted, bubbly, and golden brown on top.
08 - Remove from oven and let stand for 5 minutes. Top with sliced green onions, blue cheese crumbles, and chopped parsley if desired.

# Expert Advice:

01 -
  • The combination of tangy buffalo sauce and three cheeses creates the most addictive flavor profile Ive ever encountered in a casserole
  • It transforms leftover chicken into something that genuinely excites everyone at the table, even self proclaimed picky eaters
02 -
  • Getting the cream cheese to true room temperature is non negotiable here, as cold cream cheese creates tiny lumps that never fully incorporate no matter how long you mix
  • Letting the casserole rest for those five minutes seems unnecessary but it really does make serving cleaner and prevents the cheese from sliding off in one giant sheet
03 -
  • Shred your own cheese from blocks instead of buying pre shredded bags, as the anti caking agents in bagged cheese prevent it from melting into that perfectly smooth, gooey texture we all want
  • Taste your buffalo sauce before adding it, as some brands are significantly saltier than others and you might need to adjust the added salt accordingly

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