Recipe: Creamy Buffalo Chicken Bake

by Cate on July 30, 2013

UntitledThe kids and I were discussing what we should have for dinner.

Madeline wanted chocolate chip pancakes. “I know you got them for me when we went out with Miss Sarah, but yours are so much better.”

Keys to my heart? Yeah, she has them.

Nick had a craving for Buffalo Chicken Dip.

And I wanted to avoid being a short order cook.

Do I need to mention it was already after 4 pm and whatever we made required a trip to the grocery store?

Well, except for the Chocolate Chip Pancakes. Because we always have the ingredients for that.

Then I remembered a recipe for a Buffalo Chicken Bake that I had seen recently, one that is a little leaner than the dip we usually make. Ok, a lot leaner.

And so a compromise was reached.

Since the chicken needs to bake for thirty minutes (ours was done in twenty), I could make Madeline’s pancakes during that time, and be efficient. And with a quick run to the grocery store, and just thirty minutes of active cooking time, everyone’s requests were met, and bellies were full and happy shortly thereafter.

Which is mostly my favorite kind of evening.

If you like the heat of Buffalo Chicken, this is an awesome recipe to make. Because it seriously packs a punch. Which means my Mom will not be making this one. But as Nick and I discovered, even though it is hot hot hot and leaves you looking for more and more water, it’s so good, you keep going back for more.

Creamy, pretty healthy and lean, packed with a flavorful heat-packed punch, it was spot on, and kid-approved. Nick inhaled his portion, and we have another recipe to add to our rotation (Madeline has yet to jump on the buffalo chicken flavor bandwagon).

Hungry for more Buffalo Chicken flavor?
These Baked Buffalo Chicken Bites are a crowd pleaser.
Buffalo Chicken Meatballs from Rachael Ray were quick and easy to make, and a perfect party appetizer.

Tomorrow? Birthday reflections.
Thursday? Sharing new chapters in my weight loss journey.
Friday? Celebrating a newly minted 11-year-old.

Creamy Buffalo Chicken Bake
Recipe courtesy of Sandy’s Kitchen Adventures 

14 oz raw, boneless, skinless chicken breasts – yields 9 oz cooked
2 oz or 1/2 cup 2% reduced fat cheddar cheese
1/4 cup Frank’s Hot Wings Sauce
1/4 cup Light Hidden Valley Ranch Dressing
2 tbsp reduced fat cream cheese
Preheat oven to 350 degrees. Bake chicken breasts for 30-35 minutes or until cooked (mine took about twenty minutes). Remove chicken breasts from pan and chop the chicken into small pieces. Place chicken inside of a baking dish. Set aside.
In a small sauce pan, combine Frank’s Hot Wings Sauce, ranch dressing and cream cheese. Heat over medium high heat, stirring until cream cheese is completely melted. Once melted, pour the sauce mixture over chicken. Then sprinkle with cheddar cheese. Bake for an additional 10 minutes or until the cheese is melted.

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{ 4 comments… read them below or add one }

Jenna July 30, 2013 at 9:59 pm

Totally pinned this — hoping to make it soon.
Jenna recently posted..Training for the Columbus Half Marathon: Running on the Road and Inspiration


Cate August 1, 2013 at 11:27 pm

I think you’ll love it, Jenna, so hot, yet we couldn’t stay away.


Joanne July 31, 2013 at 6:22 am

I love all things buffalo sauced up! That heat is so good.

Happy birthday love!
Joanne recently posted..roasted red pepper and sun-dried tomato bruschetta with toasted pine-nut puree and goat cheese gremolata


Cate August 1, 2013 at 11:27 pm

I would like to think it burns extra calories. ;)


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