Why You’ll Love This Recipe

I always reach for this dish because:

It’s made in one pan—minimal cleanup and maximum flavor.
Cream cheese and ranch or Buffalo sauce create a silky sauce that clings to the chicken beautifully.
Taco-style, party-style or dinner-style—it fits any occasion with ease.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked, shredded chicken (about 3 cups)
½ cup Buffalo wing sauce
8 oz cream cheese, softened
1 cup ranch dressing
1½ cups shredded cheddar cheese
1 cup shredded mozzarella cheese
2 green onions, sliced
Optional: chopped celery, extra ranch or blue cheese for serving

directions

Preheat the oven to 375 °F (190 °C) and grease a 9×9-inch (or similar) baking dish.
Toss shredded chicken with Buffalo sauce until evenly coated.
In a separate bowl, whisk together softened cream cheese and ranch dressing until silky smooth.
Fold the chicken mixture into the creamy base.
Spread into the prepared dish, then top evenly with cheddar and mozzarella.
Bake for 20–25 minutes until cheese is melted and bubbly.
Garnish with green onions and serve warm, with celery sticks and extra dressing if desired.

Servings and timing

I typically make it for a full meal, serving 6 portions.

Prep time: ~10 minutes
Cook time: ~20–25 minutes
Total time: ~30–35 minutes

Variations

Swap ranch for blue cheese dressing to intensify the Buffalo flavor.
Stir in diced celery or bell pepper for extra crunch.
Add cooked bacon bits for smoky crunch and depth.
Mix in cooked pasta (penne, rigatoni) to make it a hearty pasta bake.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. Reheat it covered in a 350 °F (175 °C) oven for about 10 minutes until warmed through and the cheese bubbles back to life. If topping with breadcrumbs or chips, I add them just before reheating to preserve texture.

FAQs

Can I use rotisserie chicken instead of cooking my own?

Absolutely. I often use store-bought rotisserie—just shred and toss with Buffalo sauce for convenience.

What if I like extra heat?

I increase the Buffalo sauce by 1–2 tablespoons or stir in a pinch of cayenne—spice level becomes just right.

Can I make this ahead of time?

Yes—I sometimes assemble it earlier, cover, refrigerate, and bake when ready. Add an extra few minutes to the bake time if cold from the fridge.

Can I make it gluten-free?

Totally—just ensure the ranch dressing and Buffalo sauce are gluten-free. The casserole itself has no wheat.

Is this freezer-friendly?

Yes. I freeze it baked or unbaked in a freezer-safe dish. To bake from frozen, thaw overnight and add about 10 extra minutes bake time.

Conclusion

I’m always impressed by how this Buffalo Chicken Cheese Bake delivers creamy, spicy comfort in under 40 minutes. Whether for a quick family dinner or a football-day spread, it’s hearty, cheesy, and endlessly adaptable. I love that it makes enough for seconds—and sometimes even a new meal the next day.