Ingredients
Method
Step-by-Step Instructions
- Preheat Oven & Prep Dish: Preheat your oven to 375°F (190°C). Lightly grease an 8x8-inch square ceramic baking dish, 9-inch round pie dish, or a 10-inch cast iron skillet with olive oil or nonstick spray.
- Beat Creamy Base: In a large mixing bowl, combine the softened cream cheese, buffalo hot sauce, sour cream, ranch dressing, minced garlic, onion powder, and black pepper. Use a hand mixer or sturdy spatula to beat for 1 to 2 minutes until completely smooth, silky, and uniform in color.
- Fold in Chicken, Scallions & Half the Cheese: Add the shredded cooked chicken, white parts of the sliced scallions, 1 cup of the shredded cheddar cheese, and 1/2 cup of the mozzarella cheese. Gently fold with a wooden spoon until the chicken is thoroughly coated in the luscious buffalo cream sauce.
- Layer into Baking Dish & Top: Transfer the mixture into your prepared baking dish and smooth the top evenly with a spatula. Scatter the remaining 1/2 cup cheddar and 1/2 cup mozzarella evenly across the entire surface to form a thick cheese crust.
- Bake to Golden Bubbly Perfection: Bake uncovered at 375°F (190°C) for 20 to 22 minutes, until the edges are vigorously bubbling and the cheese on top is completely melted. For a gorgeous golden-brown gratin crust, switch the oven to BROIL on HIGH for the final 2 minutes, watching closely so it does not burn.
- Garnish & Serve Warm: Remove the skillet carefully from the oven. Let rest for 3 to 4 minutes to allow the bubbling cheese to settle. Garnish with the sliced green scallion tops and a delicate zigzag drizzle of creamy ranch. Serve piping hot with crisp tortilla chips, celery sticks, and carrot batons!