I have a few versions of this popular dip. This first one is from a friend, as written it's a little heavy on the blue cheese but that can be adjusted of course.:
Ingredients
4 boneless, skinless chicken breasts
1 (8 oz) bottle prepared buffalo wing sauce ( I use Frank’s)
1 (8oz) package of cream cheese, softened
1 cup crumbled blue cheese
1 cup prepared ranch dressing
2 cups cheddar cheese, shredded
Instructions
1. Poach chicken breasts and shred. Marinade chicken overnight in wing sauce.
2. Preheat oven to 425 degrees. In a 9 x 13 glass pan, layer cream cheese, marinated chicken, blue cheese, ranch dressing and cheddar cheese. Bake for 15 to 20 minutes. Let dish stand a few minutes to let flavors combine before serving. Serve with thick tortilla shells, Fritoes, celery and carrots.
Variations:
Use a rotisserie chicken instead of poaching chicken. I did this the night I brought it to your house. I also used some dark meat. Used all but the legs for the dip.
Also, I used Marie’s creamy Blue cheese dressing with chunks instead of the blue cheese chunks with the ranch. I have made it both ways and both are good.
Have also cut the recipe in half and it works fine in an 8 x 8 pan.
This version is from the Washington Post. The author said it's basically the recipe from Frank's Redhot Sauce bottle with some adjustments to the amounts of blue cheese and ranch dressing, a few tablespoons of chopped pickled jalapenos, and she also quickly broils it.
Ingredients
2 cups (10 ounces) shredded cooked chicken
8 ounces cream cheese, softened
3/4 cup (3 1/2 ounces) crumbled blue cheese, divided
1/2 cup hot red pepper sauce, such as Frank's RedHot
1/4 cup ranch dressing
2 to 4 tablespoons finely chopped pickled jalapeño slices, 8 to 16 slices
Instructions
1. Position the racks in the middle and upper third of the oven and preheat the oven to 350 degrees.
2. In a large bowl, add the chicken, cream cheese, 1/2 cup blue cheese, hot sauce, ranch dressing and chopped jalapeņos and mix until thoroughly combined. Spoon the mixture into a shallow 1-quart baking dish, ideally one that is broiler-safe.
3. Bake (middle rack) for 20 minutes or until the mixture is heated through and bubbling at the edges. If your dish is broiler-safe, turn the broiler to high, sprinkle the remaining 1/4 cup blue cheese on top, and move the dish to the upper rack. Broil for 2 to 3 minutes, or until the blue cheese has softened and a few dark spots appear on the surface. Let cool slightly, then serve.
This next one is from ATK, it's a PDF. Uses a full pound of cream cheese. It specified 1 rotisserie chicken shredded, 3 cups; in my experience (I've used them a lot) it ends up more like 2 cups but anyway...
America's Test Kitchen Buffalo Chicken Dip