Ingredients:

  • 16 oz cream cheese, softened to room temperature
  • 1 cup buffalo sauce
  • 1 packet (28g) ranch dressing seasoning mix
  • 25 oz canned chicken, drained and flaked
  • 2 cups shredded cheddar cheese, divided
  • 0.5 cup sour cream

Instructions:

  1. In a large mixing bowl, combine the softened cream cheese, buffalo sauce, ranch seasoning packet, and sour cream. Fold together until the mixture is a uniform orange color with no white streaks.
  2. Stir in the drained, flaked canned chicken and 1.5 cups of the shredded cheese until evenly distributed.
  3. For the Crock Pot: Transfer the mixture to a slow cooker. Cover and cook on LOW for 1.5 to 2 hours until hot and bubbly. Sprinkle the remaining 0.5 cup of cheese on top during the last 15 minutes.
  4. For the Oven: Preheat oven to 375°F (190°C). Spread the mixture into a 9x9 inch baking dish. Top with the remaining 0.5 cup of cheese and bake for 20 minutes or until the edges are bubbling and the cheese is golden.