Easy and Lite Buffalo Chicken Bake 2

I’ll never forget the first time I tried Buffalo chicken dip. So creamy. So cheesy. So flavorful. SO GOOD! Let’s face it, one dip of a chip in that deliciousness, and you’re hooked! Unfortunately, with the off the chart taste is off the chart levels of fat and calories, which doesn’t always lend itself to a smart choice when you’re trying to be mindful about watching what you eat.

So, I was thrilled when a friend shared her recipe for a Buffalo Chicken Bake that was lighter than the traditional dip. I tweaked it a little too, and I think the end result is just perfect. It’s not quite as creamy in texture as the original recipes, but the flavor is there, and I love using it as a stuffing for mushrooms and green peppers more than I do a dip. But when I’ve served it as a dip, the reaction is always “this is awesome!” Everyone has a hard time believing it’s a “light” recipe.

The next time you’re stuck with what to make for dinner, or what to take to a party or a tailgate, I hope you’ll give this Easy and Lite Buffalo Chicken Bake a try. My video shows you how to make it and the recipe is listed below the video. I think you’ll find it… Enjoyable!

Buffalo Chicken Bake

Buffalo Chicken Bake

Cook Time: 20 minutes
Total Time: 20 minutes

I’ll never forget the first time I tried Buffalo chicken dip. So creamy. So cheesy. So flavorful. SO GOOD!

Ingredients

  • 4 cooked boneless chicken breasts, shredded or chopped into small pieces
  • 1/4 cup Frank's Hot Sauce
  • 1/4 cup Frank's Wing sauce
  • 1/2 cup Light Hidden Valley Ranch dressing
  • 4 tbsp reduced fat cream cheese
  • 1 cup 2% reduced fat cheddar cheese
  • Blue cheese crumbles (optional)

Instructions

  1. Preheat oven to 350°.
  2. In small sauce pan, heat sauces, ranch dressing and cream cheese over medium low heat until cream cheese is melted into sauces. Remove from heat.
  3. Put chicken into a separate mixing bowl.
  4. Pour sauce mixture over chicken. Mix until chicken is coated evenly.
  5. Place chicken mixture in baking dish (2-3Qt. in size or 11×8 works well). If using as stuffing for mushrooms or green peppers, do that here instead of putting into baking dish. Top mixture with cheddar cheese.
  6. Bake for about 20 minutes, or until cheese has melted.
  7. Garnish with blue cheese crumbles, if desired.
  8. Serve with chips for dipping or if making stuffed pepper wedges and mushrooms, use as appetizer or as a light dinner with a nice salad.