Buffalo Chicken
Dip Casserole
Everything you love about buffalo chicken dip — baked into a hearty casserole. Shredded rotisserie chicken mixed with cream cheese and buffalo sauce, topped with crumbled blue cheese and baked until bubbly. Serve with crisp raw veggies for scooping and you've got the ultimate game day dish that's completely on plan.
- Casserole
- 1 lb cooked chicken breast, shredded (rotisserie works great)
- 8 oz Greek yogurt cream cheese, softened (or low-fat cream cheese)
- ¼ cup buffalo sauce (Moore's or your favorite)
- ½ cup white onion, finely diced
- 1 tsp garlic powder
- 1 tsp black pepper
- Topping
- ½ cup blue cheese crumbles
- — sliced green onions (optional)
- For Serving
- — celery stalks
- — cucumber slices
- — bell pepper strips
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1
Preheat & soften the cream cheese
Preheat oven to 350°F. Set the cream cheese out at room temperature for 20–30 minutes to soften — this makes it much easier to mix smoothly into the chicken. Spray a baking dish with non-stick cooking spray.
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2
Shred the chicken
If using rotisserie chicken, remove the skin and shred the breast meat into bite-sized pieces using two forks or a stand mixer with the paddle attachment. If using leftover cooked chicken breast, shred the same way.
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3
Mix the filling
In a large bowl, combine the shredded chicken, softened cream cheese, buffalo sauce, diced onion, garlic powder, and black pepper. Stir well until the cream cheese is fully incorporated and everything is evenly coated. Taste and add more buffalo sauce if you want extra heat.
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4
Assemble & bake
Transfer the mixture to the prepared baking dish and spread evenly. Top with the blue cheese crumbles. Bake uncovered at 350°F for 22–25 minutes until the edges are bubbling and the top is lightly golden.
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5
Garnish & serve
Remove from the oven and scatter sliced green onions over the top if desired. Serve hot with celery stalks, cucumber slices, and bell pepper strips for scooping — they replace chips perfectly and add a satisfying crunch.
- Rotisserie chicken is the move: It's already cooked, already flavorful, and shreds beautifully — a whole rotisserie chicken gives you more than enough for this recipe with leftover meat for the week.
- Greek yogurt cream cheese: This is a lighter, higher-protein swap for regular cream cheese with a slightly tangier flavor that works perfectly with buffalo sauce. Can't find it? Regular low-fat cream cheese works equally well.
- Soften the cream cheese fully: Cold cream cheese won't mix smoothly and you'll end up with lumps. Give it a full 30 minutes at room temperature or microwave for 20–30 seconds.
- Heat level: ¼ cup of buffalo sauce gives a medium kick. Reduce to 2 tablespoons for mild or increase to ⅓ cup for serious heat — taste the mixture before baking and adjust.
- Game day tip: Double the recipe and use a 9x13 dish for a crowd. This is one of those dishes that disappears fast and nobody will guess it's on plan.