How to Make Buffalo Chicken Dip
To make buffalo chicken dip, first preheat your oven to 400°F (205°C). Then, cut cooked, skinless chicken into small pieces using a knife. Add 3 cups (375 g) of the chicken to a large bowl, followed by two 8-ounce (225-g) packages of cream cheese and ¾ cup (175 mL) of buffalo sauce. Next, pour in 1 cup (235 mL) of ranch dressing and 1 ½ cups (185 g) of shredded cheddar cheese, and stir everything together. Transfer the dip to an oven-safe dish, then cook it for 15 to 20 minutes. If you're in a rush, you can use canned chicken instead. Just add two 10-ounce (280-g) cans of chicken in place of the cooked, skinless chicken. To make your own buffalo sauce, just combine 2 parts hot sauce and 1 part melted butter in a bowl, and whisk until well blended.
Preheat your oven to 350 degrees. You'll want to cook the entire dip in the oven once assembled to melt the cheese on top and ensure the flavors blend together. That said, the chicken needs to be pre-cooked, so this time in the oven is just to get everything hot. Warm the 8-oz package cream cheese up to room temperature. This simply makes it easier to blend into the other ingredients, preventing chunks of cream cheese in some parts of the dip and none in the others. Place it on the countertop 10-15 minutes before cooking to gently warm it. In a large mixing bowl, melt 1 tablespoon butter and add the 3/4 cup buffalo wing sauce. Using the microwave in 10-second bursts, melt the butter. Once you've got the butter in liquid form and well mixed with the hot sauce, move on to the next step. You don't want to cook the butter, just melt it. For less spicy buffalo dip, use only 1/2 cup of buffalo hot sauce. Stir in 2 cups of shredded chicken and toss to coat. Make sure the chicken is well coated in your buffalo sauce. It is okay if there is extra liquid at the bottom -- this will help coat the cheese. If you are using frozen or cold chicken, mix the chicken and sauce together on the stovetop over medium heat. You only need to heat it until the chicken is warm again. Add the package of cream cheese, 1/4 cup bleu cheese, 1/2  cup of shredded cheese, and stir. Stir until they are blended together with the sauce. The cheeses should completely coat everything in the bowl. Sample the chicken and adjust the flavor how you see fit, adding more hot sauce to get to your desired heat level, Alternatively, spread the cream cheese into a layer on the bottom of the dish, and instead add 1 cup ranch dressing to the chicken to provide the moisture. Spread the mixture evenly into an oven safe baking dish, then top with the rest of the shredded cheese. This is why you need to save half the cheese, as it will melt into a gooey, delicious topping for your buffalo chicken dip. Bake for 12-15 minutes, or until the top is gold-brown and bubbling. Everything in the dish is already cooked, so you don't have to worry about anything "finishing." Instead, remove the dish from the oven when it looks good to you. You can also lower the heat to keep the dip warm if you're not yet ready to serve it. Remove from oven and serve after cooling. Allow to cool for 3-5 minutes, as this dip will be molten hot if you're not careful. You're done!. Rip apart an old rotisserie chicken for flavorful, moist shredded chicken. Most often, chefs will roast a chicken, let it cool, and then use their fingers to shred the chicken right off the bone, ignore the skin and simply pull the meat apart into small, bite-sized chunks. Boil raw chicken breasts in shallow water if you need to make shredded chicken quickly. Simply heat some oil on medium heat, then pat your chicken breasts down with salt and pepper. Cook one side of the chicken until golden brown, then flip it and cover with 3/4 cup of water. Cover the pan and let it simmer for 7-10 minutes, or until fully cooked. Add water if it evaporates below the chicken while cooking. When done, let it cool slightly and shred into bite-sized pieces with your hands. Alternatively, use 1-2 10oz cans of cubed chicken, drained of water. In a real pinch, canned chicken will do just fine, though it won't have the freshness of a delicious, "real" chicken. When using canned chicken, be sure to drain the liquid out first, and consider cooking the chicken in the butter and hot sauce briefly to give it a bit more flavor before moving on. 
Preheat your oven to 350 degrees. Warm the 8-oz package cream cheese up to room temperature. In a large mixing bowl, melt 1 tablespoon butter and add the 3/4 cup buffalo wing sauce. Stir in 2 cups of shredded chicken and toss to coat. Add the package of cream cheese, 1/4 cup bleu cheese, 1/2  cup of shredded cheese, and stir. Spread the mixture evenly into an oven safe baking dish, then top with the rest of the shredded cheese. Bake for 12-15 minutes, or until the top is gold-brown and bubbling. Remove from oven and serve after cooling. Rip apart an old rotisserie chicken for flavorful, moist shredded chicken. Boil raw chicken breasts in shallow water if you need to make shredded chicken quickly. Alternatively, use 1-2 10oz cans of cubed chicken, drained of water. 