Ingredients:

  • 2 cans (12.5 oz each) premium chunk chicken breast, drained and flaked
  • 0.75 cup Frank's RedHot buffalo sauce
  • 8 oz low-fat cream cheese (Neufchâtel), softened
  • 0.5 cup plain non-fat Greek yogurt
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 cup shredded part-skim mozzarella cheese
  • 0.5 cup shredded sharp cheddar cheese
  • 0.25 cup crumbled blue cheese
  • 2 tbsp chopped fresh chives or green onions

Instructions:

  1. Preheat your oven to 350°F. Drain the canned chicken thoroughly in a colander, pressing down to remove excess brine.
  2. In a small bowl, toss the flaked chicken with 1/2 cup of the buffalo sauce and let it sit for 5 minutes to bloom the flavor.
  3. In a large mixing bowl, combine softened cream cheese, Greek yogurt, garlic powder, and onion powder. Beat until smooth. Fold in the remaining 1/4 cup buffalo sauce and the mozzarella cheese.
  4. Fold the buffalo-soaked chicken into the cream cheese mixture. Spread evenly into a 9x9 inch baking dish.
  5. Top with shredded sharp cheddar. Bake for 20 minutes until the edges are bubbling and the cheese is melted.
  6. Remove from oven and garnish with crumbled blue cheese and chopped chives before serving hot.