Side Dishes

Buffalo Chicken Dip with Canned Chicken Recipe

BySienna Blake October 27, 2025October 27, 2025

Introduction

Buffalo Chicken Dip is a crowd-pleasing appetizer that’s spicy, creamy, and cheesy all at once. Using canned chicken makes this recipe quick and effortless, perfect for game day or casual gatherings.

The image shows a glass baking dish filled with a layered dip. The bottom layer appears creamy, light orange with visible shredded chicken mixed in. The middle layer is a bright orange melted cheese topped unevenly across the surface. The top is sprinkled with green parsley bits. A tortilla chip is dipped into the creamy chicken layer near the edge, with a small celery stick and a baby carrot resting in the dip. In the background, there is a white bowl with a silver decorative rim, filled with baby carrots, placed on a white marbled surface next to a small white dish containing blue cheese crumbles. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 12.5 ounce cans premium chunk white chicken
3/4 cup Frank’s Red Hot sauce
2 8 ounce packages cream cheese (softened)
1/2 cup ranch dressing
1/2 cup blue cheese crumbles
1 1/2 cups shredded cheddar cheese

Instructions

Step 1: Preheat your oven to 350 degrees F.
Step 2: Drain the liquid from the canned chicken and shred the chicken in a bowl.
Step 3: Add the hot sauce, softened cream cheese, ranch dressing, 3/4 cup of shredded cheddar, and blue cheese crumbles to the bowl. Mix everything until well combined.
Step 4: Pour the mixture into an 8×8 inch baking dish and spread evenly.
Step 5: Sprinkle the remaining 3/4 cup of shredded cheddar cheese on top.
Step 6: Bake in the preheated oven for 30 minutes, until hot and bubbly.

Tips & Variations

For a milder dip, reduce the amount of hot sauce or substitute with a milder wing sauce.
Try swapping blue cheese crumbles with mozzarella or Monterey Jack for a different flavor profile.
Serve with celery sticks, tortilla chips, or crusty bread for dipping.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through, stirring occasionally for even heating.

How to Serve

A clear glass square dish filled with three layers: the bottom layer is creamy and appears to be a chicken or bean mix; the middle layer is bright orange melted cheddar cheese; the top layer is sprinkled with small green parsley leaves and black pepper. Surrounding the dish are a white bowl of tortilla chips, a white bowl of baby carrots, a white bowl of celery sticks, and a metal spoon holding some crumbled white cheese. The setting is on a white marbled texture with a gray striped cloth partially visible under the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of canned chicken?

Yes, cooked and shredded fresh chicken works well as a substitute if you prefer. Just make sure it’s fully cooked and shredded before mixing.

Is this dip gluten-free?

The dip itself is gluten-free, but always check labels on dressings and sauces if you need to avoid gluten completely.

Buffalo Chicken Dip with Canned Chicken Recipe

★★★★★

4.8 from 85 reviews

This Buffalo Chicken Dip recipe using canned chicken is a creamy, spicy appetizer perfect for game days, parties, or any casual gathering. The combination of hot sauce, cream cheese, ranch dressing, blue cheese crumbles, and cheddar creates a rich and flavorful dip that’s easy to prepare and bake to bubbly perfection.

Author: Sienna
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: About 8 servings 1x
Category: Appetizer
Method: Baking
Cuisine: American

Ingredients

Scale

Buffalo Chicken Dip Ingredients

2 (12.5 ounce) cans premium chunk white chicken, drained and shredded
3/4 cup Frank’s Red Hot Sauce
2 (8 ounce) packages cream cheese, softened
1/2 cup ranch dressing
1/2 cup blue cheese crumbles
1 1/2 cups shredded cheddar cheese, divided

Instructions

Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the dip.
Prepare Chicken: Drain the liquid from the canned chicken and shred the chicken into smaller pieces in a mixing bowl for even distribution.
Mix Ingredients: Add the Frank’s Red Hot Sauce, softened cream cheese, ranch dressing, 3/4 cup of shredded cheddar cheese, and blue cheese crumbles to the shredded chicken. Mix thoroughly until all ingredients are well combined.
Transfer to Baking Dish: Pour the mixed dip into an 8×8 inch baking dish, spreading it evenly.
Add Cheese Topping: Sprinkle the remaining 3/4 cup of shredded cheddar cheese evenly over the top of the dip.
Bake Dip: Place the baking dish in the oven and bake for 30 minutes until the dip is hot, bubbly, and the cheese topping is melted and slightly golden.

Notes

You can substitute blue cheese crumbles with more ranch or shredded mozzarella if desired.
Serve warm with tortilla chips, celery sticks, or crackers.
For a spicier dip, increase the amount of hot sauce or add a dash of cayenne pepper.
Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
Using canned chicken makes the recipe quicker and easier while maintaining great flavor.

Keywords: Buffalo chicken dip, canned chicken dip, party appetizer, buffalo dip, cheesy chicken dip, game day recipes

Sienna Blake

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