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Stacy Lyn spooning creamy buffalo chicken dip from casserole pan into dish

Buffalo Chicken Dip

This buffalo chicken dip is creamy, spicy, and delicious. It's also super easy to make.
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Ingredients
  

For the Creamy Dip

  • 3 large boneless skinless chicken breasts, boiled and shredded
  • 8 ounces cream cheese, softened
  • 1 cup ranch dressing
  • 1 cup hot sauce I used Tabasco
  • 1 tablespoon kosher salt
  • 2 teaspoons freshly ground pepper
  • 1 teaspoon garlic powder
  • 1.5 cups mozzarella cheese, shredded & divided
  • 1.5 cups cheddar cheese, shredded & divided

For the topping

  • 1 cup Panko breadcrumbs
  • 1 cup parsley
  • ½ stick butter, melted

Instructions
 

  • Preheat oven to 350 degrees F and prepare a 9x9-inch pan.
  • In a medium saucepan over medium heat, add the cream cheese, dressing, hot sauce, salt, pepper, and garlic powder. Stir until completely melted. Turn off the heat. Add the chicken, 1 cup mozzarella, and 1 cup of the cheddar cheese and stir until completely incorporated.
  • In a medium bowl, stir the Panko, parsley, and butter until combined. Spread the mixture evenly over the dish and bake in the oven for about 25 minutes, or until the chicken dip is browned and bubbly. Serve with sliced carrots, celery sticks, chips, crackers, or rolls.
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