Buffalo Chicken Casserole

3 to 4 boneless skinless chicken breasts (about 1.5 to 2 lbs)- You could also use tenderloins or cut up the chicken into halfs or smaller to make it easier to serve if your family won’t be eating a chole chicken breast each. This will usually make it cook more quickly though so keep an eye on it.

8 oz Philadelphia Cream Cheese, softened- You can use light if you prefer, just steer clear of the fat free cream cheese since it won’t melt the same.

1 cup sharp cheddar cheese, shredded- Divide this in half, as half will be used in the mix and half on top. If you don’t have sharp on hand you can substitute any cheddar cheese, or mexican blend.

¼ cup Frank’s Buffalo Sauce- You can use more buffalo sauce to make it spicier or less to make it less spicy. I would mix this with the cream cheese first and sample it to make sure it has the right amount of kick for you.

1 Tbsp Hidden Valley ranch powder- I love using ranch powder in lieu of bottled ranch as I think it delivers better flavor. You can actually buy it in bigger containers now if you cook with it frequently, but if you have a packet, there are about 3 tablespoons in there so you are going to use about a third of the packet. You can also alternately use 1 tbsp of this homemade ranch mix. 1 Tbsp Hidden Valley ranch powder- I love using ranch powder in lieu of bottled ranch as I think it delivers better flavor. You can actually buy it in bigger containers now if you cook with it frequently, but if you have a packet, there are about 3 tablespoons in there so you are going to use about a third of the packet. You can also alternately use 1 tbsp of this homemade ranch mix.

Directions at thepinningmama.com

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