• 16 ounces cream cheese
  • 8 ounces Frank’s Red Hot Sauce*
  • ¾ cup chopped celery
  • 1 cup shredded cheddar
  • 2 cups chopped chicken
  • Salt and pepper to taste

*Alter this amount to achieve desired heat


  1. Place chopped chicken in pan on stovetop at medium heat until fully cooked. Season with salt and pepper as desired.
  2. In meantime, mix together cream cheese, hot sauce, and ½ cup of cheddar in pot at low heat until fully melted.
  3. Stir in cooked chicken and chopped celery.
  4. Add mixture to 8×8 (or smiliar) casserole dish.
  5. Sprinkle remaining ½ cup of cheddar on top.
  6. Bake 30 minutes at 350 degrees F or until top cheese is browned.

Total Time: 45 minutes | Makes: 6-8 servings

About the Chef


Name of Chef: Sarabeth McElhaney
Family Members: Husband – Tyler; Son – Fox
Hobbies: Crafting, blogging, cooking, exploring San Diego, traveling
Favorite Activities in 92064: Old Poway Park, Poway Rodeo, Poway Farmers Market
About the Recipe: I was born and raised in Buffalo, NY, so I’m very opinionated when it comes to anything wing-flavored. I’ve seen many variations of Chicken Wing Dip, but this recipe is the best example of real Buffalo flavor.
About the Chef: After college I met my husband, Tyler, while he was touring the world in a rock n’ roll band. We traveled the U.S. and Canada in our course of dating, married a few years later, traveled to 15 additional countries, and had a little boy named Fox in February of this year. I’ve been working at ZCode Magazines for five years, serving as editor for the past two. I love what I do!

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