Ingredients:

  • 4 cups Cooked Chicken, shredded (cooled)
  • 8 oz Full-Fat Cream Cheese, softened
  • 4 Tbsp Unsalted Butter
  • 1/2 cup Heavy Cream
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Salt (Kosher)
  • 1/4 tsp Black Pepper, freshly ground
  • 1/2 cup Classic Red Hot Sauce (e.g., Frank's)
  • 1 tsp Apple Cider Vinegar (ACV)
  • 1 cup Low-Moisture Mozzarella, shredded
  • 1/2 cup Sharp Cheddar Cheese, shredded
  • 1/4 cup Blue Cheese Crumbles (Optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease the 9x13 inch casserole dish.
  2. In a medium saucepan over medium-low heat, combine the cream cheese, butter, and heavy cream. Stir constantly until the mixture is completely smooth and melted. Do not boil.
  3. Remove the saucepan from the heat. Whisk in the garlic powder, onion powder, salt, pepper, and apple cider vinegar.
  4. Pour in the red hot sauce. Whisk until the sauce is uniform in color and silky smooth. This is your buffalo cheese binder.
  5. Place the four cups of shredded cooked chicken into a large mixing bowl.
  6. Pour the prepared buffalo cheese binder over the shredded chicken. Use a sturdy spatula to fold and mix the ingredients until every piece of chicken is thoroughly coated in the sauce.
  7. Spoon the chicken mixture evenly into the prepared casserole dish. Flatten the top slightly.
  8. Sprinkle the shredded mozzarella and cheddar evenly over the top. If using, scatter the blue cheese crumbles over the other cheeses.
  9. Bake for 20 to 25 minutes, or until the sauce is bubbling around the edges and the cheese topping is melted, golden brown, and slightly crispy in places.
  10. Remove the casserole from the oven. Allow it to rest for 5–10 minutes before serving. Garnish with fresh chives or parsley, then portion and serve straight from the dish.