Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or butter. This ensures your glorious casserole won't stick.
- If you haven't already, cook your chicken breasts or thighs until thoroughly cooked. You can boil, bake, or even use a rotisserie chicken for absolute convenience. Once cooked, allow it to cool slightly and then shred it using two forks or your hands. Ensure you have about 4 cups of shredded chicken.2 pounds boneless, skinless chicken breasts or thighs, cooked and shredded
- In a large mixing bowl, combine the softened cream cheese, buffalo chicken sauce, ranch or blue cheese dressing, and milk (or heavy cream). Whisk until everything is smooth and well incorporated. This forms the luscious, tangy foundation of our casserole.8 ounces cream cheese, softened, 1/2 cup buffalo chicken sauce, 1/4 cup ranch dressing or blue cheese dressing, 1/4 cup milk
- Add the shredded chicken to the creamy sauce mixture. Next, stir in 1/2 cup of the shredded cheddar cheese, 1/2 cup of the shredded Monterey Jack cheese, the chopped jalapeños, and the finely chopped yellow onion. Sprinkle in the garlic powder and season with salt and freshly ground black pepper to your taste. Be mindful of the salt content in your buffalo sauce and dressings when seasoning.2 pounds boneless, skinless chicken breasts or thighs, cooked and shredded, 1 cup shredded cheddar cheese, divided, 1/2 cup shredded Monterey Jack cheese, divided, 1/2 cup chopped fresh jalapeños, 1/4 cup finely chopped yellow onion, 1/2 teaspoon garlic powder, to taste salt and freshly ground black pepper
- Gently stir all the ingredients together until the shredded chicken and vegetables are evenly coated in the creamy, spicy sauce. Pour this glorious mixture into the prepared baking dish, spreading it out evenly.
- For an extra layer of texture and flavor, you have a couple of delicious options. You can sprinkle the remaining 1/2 cup of cheddar cheese and 1/2 cup of Monterey Jack cheese evenly over the top of the casserole. Alternatively, for a satisfying crunch, combine the panko breadcrumbs with the melted butter in a small bowl and sprinkle this mixture over the cheese.1 cup shredded cheddar cheese, divided, 1/2 cup shredded Monterey Jack cheese, divided, 1/2 cup panko breadcrumbs, 2 tablespoons melted butter
- Place the baking dish in the preheated oven. Bake for 20-25 minutes, or until the casserole is heated through and the cheese is melted and bubbly. If you opted for the breadcrumb topping, bake until the breadcrumbs are golden brown and crispy.
- Once out of the oven, let the casserole rest for about 5-10 minutes before serving. This allows the flavors to meld and makes it easier to serve. Garnish generously with extra chopped jalapeños, fresh chives, or parsley for a burst of color and freshness.chopped fresh chives or parsley, jalapeños
Notes
Properly stored, the casserole will stay fresh in the refrigerator for up to 3-4 days. Reheating in the oven is recommended for best texture.
