Ingredients (~4 servings)
- 1 Tbsp salted butter
- 1 cup shredded chicken
- 1/3 cup buffalo sauce (such as Frank’s RedHot)
- 4 oz cream cheese, softened
- 1/3 cup sour cream
- 3/4 cup shredded mild cheddar
- 1/2 cup shredded low-moisture mozzarella
- 2 oz crumbled blue cheese
- 1 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/3 tsp onion powder
- 3 green onions, chopped
- Celery sticks, for serving
- Carrot sticks, for serving
- Chicken-flavored crackers, for serving (optional)
- Corn tortilla chips, for serving (optional)
Get Your Oven to 350F and Start the Base
Preheat the oven to 350F with a rack in the center position.
In a 10-inch cast-iron or ovenproof skillet, melt the butter over medium heat. Add the chicken and buffalo sauce; cook until warmed through, ~3 minutes.
Pull the skillet off the heat.
Mix in the Cheese and Seasonings
Stir in the cream cheese, sour cream, 1/2 cup of the cheddar, half of the mozzarella, half of the blue cheese, Worcestershire, garlic powder, onion powder, and most of the green onions until combined.
The cream cheese will clump at first but keep stirring – it’ll smooth out.
Sprinkle the remaining cheddar and mozzarella on top.
Bake Until Hot and Bubbly
Transfer the skillet to the oven and bake until hot and bubbly, ~25 minutes.
You’ll know it’s done when the cheese on top is melted and the edges are starting to brown slightly.
Sprinkle with the remaining green onions and crumbled blue cheese. Serve warm with celery and carrot sticks, crackers, and chips.
