Buffalo Chicken Dip Canned Chicken
This Buffalo Chicken Dip using canned chicken is a creamy, spicy crowd-pleaser you can whip up in minutes. It’s pantry-friendly, game-day-ready, and absolutely addictive.
Ingredients
- - 2 cans 12.5 oz each of chicken breast, drained
- - 8 oz cream cheese softened
- - 1/2 cup ranch dressing
- - 1/2 cup Frank’s RedHot sauce
- - 1 cup shredded cheddar cheese
- - Chopped green onions optional
Instructions
- Preheat oven to 375°F or set Crock Pot to low.
- In a bowl, mix cream cheese, ranch dressing, and hot sauce until smooth.
- Stir in drained canned chicken and shredded cheddar.
- Transfer to a baking dish or slow cooker and top with extra cheese.
- Bake for 20 minutes or heat in Crock Pot for 2 hours.
- Garnish with green onions if desired. Serve warm.
Notes
- Make it ahead and store in fridge, then reheat before serving.
- Swap ranch for blue cheese dressing for a bold twist.
- Use freshly shredded cheese for best melt.
- Don’t skip draining the chicken too much moisture ruins the texture.