Ingredients
Scale
- 2 cups shredded cooked chicken (rotisserie works great)
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded sharp cheddar cheese
- 1/2 cup crumbled blue cheese, plus extra for garnish
- 1/2 cupFrank’s RedHot sauce (adjust to taste)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- Garnish: chopped green onions and celery sticks
- Serving: tortilla chips, celery sticks, or crackers
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish or oven-safe skillet.
- In a large bowl, mix cream cheese, sour cream, mayonnaise, Frank’s sauce, garlic powder, and onion powder until smooth.
- Stir in shredded chicken, cheddar, and 1/2 cup crumbled blue cheese. Season with salt and pepper.
- Pour mixture into baking dish, smooth the top.
- Bake for 20–25 minutes until bubbly and lightly golden on top.
- Garnish with remaining blue cheese and chopped green onions. Serve warm with chips and celery.
Notes
- For extraheat, add a dash of cayenne or hot sauce of choice.
- Make ahead: assemble, cover, and refrigerate up to 24 hours before baking.
- Dairy-free option: use plant-based cream cheese, sour cream, and shredded cheese.
- Leftovers taste great reheated in the oven or microwave — though they rarely last!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 420 Kcal
- Sugar: 2g
- Sodium: 980mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 95mg
