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Buffalo Chicken Cheese Bake

Buffalo chicken cheese bake is a quick casserole with shredded chicken coated in a creamy buffalo-ranch sauce and baked until bubbly and golden. Topped with cheddar and blue cheese crumbles, then finished with a hot sauce drizzle for bold, spicy flavor.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

chicken base
  • 3 cup cooked chicken
  • 8 oz cream cheese softened
  • 1 cup buffalo hot sauce use 1/2 cup in the sauce + extra for drizzling
  • 1 cup ranch dressing use 1/2 cup in the sauce + extra for serving
  • 1 cup sharp cheddar shredded
  • 0.5 cup blue cheese crumbles
  • 1 tsp garlic powder
  • 0.25 salt to taste
  • 0.25 black pepper to taste
serving
  • 1 celery sticks for serving
  • 1 ranch for serving
  • 1 tortilla chips for dipping

Equipment

  • 1 sheet pan

Method
 

Prep the baking dish
  1. Preheat the oven to 375°F and grease a 9x9 or 9x13 baking dish.
  2. Shred the cooked chicken if not already shredded and measure the cheeses and seasonings for quick assembly.
Make the buffalo cream cheese sauce
  1. Beat the cream cheese until smooth, about 30–60 seconds, then mix in 1/2 cup buffalo hot sauce, 1/2 cup ranch dressing, and garlic powder.
  2. Season with salt and black pepper to taste, mixing until the sauce is smooth and uniform.
Assemble the casserole
  1. Fold the shredded chicken into the sauce until evenly coated, then transfer to the greased baking dish and spread into an even layer.
  2. Top with shredded cheddar and blue cheese crumbles so the surface is fully covered.
Bake and finish
  1. Bake at 375°F for 20–25 minutes until the casserole is bubbly around the edges and the cheese on top is golden.
  2. Drizzle with extra buffalo sauce and let it sit briefly before serving with celery sticks, ranch, and tortilla chips for dipping.

Notes

For best texture, use shredded chicken that’s dry from any packing liquid so the casserole doesn’t turn watery. Refrigerate leftovers in a covered container for up to 3 days; reheat in the oven or microwave until hot and bubbly. Freezing is not recommended due to the cream cheese sauce separating. If you want a lighter option, swap in reduced-fat cream cheese and reduced-fat cheddar.