Ingredients
- 4 cups cooked shredded chicken
- 8 oz cream cheese, softened
- ½ cup sour cream
- ¼ cup whole milk
- 2 tablespoons ranch seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1½ cups shredded sharp cheddar cheese, divided
- ½ cup shredded mozzarella cheese, divided
- 4 slices cooked turkey bacon, crumbled (optional)
- 2 tablespoons sliced green onions
Instructions
- 1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- 2. In a large mixing bowl, combine the softened cream cheese, sour cream, milk, ranch seasoning, garlic powder, and black pepper until smooth.
- 3. Stir in ¾ cup of the cheddar and ¼ cup of the mozzarella.
- 4. Fold in the cooked shredded chicken until evenly coated. Add another tablespoon or two of milk if the mixture seems too thick.
- 5. Spread the chicken mixture evenly in the prepared baking dish. Sprinkle with the remaining cheddar and mozzarella.
- 6. Cover loosely with foil and bake for 20 minutes. Remove the foil and continue baking for another 10–15 minutes, until the cheese is melted, the edges are bubbling, and the center reaches 165°F (74°C).
- 7. Let rest for 5 minutes. Garnish with sliced green onions and optional cooked crispy turkey bacon before serving.
Notes
Use fully cooked shredded chicken for this recipe. Soften the cream cheese before mixing to create a smooth, creamy filling. If the mixture seems too thick, add a small splash of milk before baking. For a halal-friendly version, choose halal-certified chicken, ranch seasoning, suitable cheeses, and halal turkey bacon if using. Add the crispy turkey bacon after baking to maintain its texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American