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Cottage Cheese Buffalo Chicken Bake - Spicy, Creamy, and Weeknight Easy

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 to 2 pounds boneless, skinless chicken breasts or thighs (or 4 cups cooked, shredded chicken)
  • Cottage cheese: 2 cups (small curd or whipped; 2% or 4% both work)
  • Greek yogurt: 1/2 cup (plain, unsweetened)
  • Buffalo wing sauce: 1/2 to 3/4 cup (mild, medium, or hot)
  • Ranch seasoning: 1 tablespoon (packet or homemade)
  • Garlic powder: 1 teaspoon
  • Onion powder: 1/2 teaspoon
  • Smoked paprika: 1/2 teaspoon (optional, for depth)
  • Shredded cheese: 1 to 1 1/2 cups (mozzarella, Monterey Jack, or a blend)
  • Green onions: 2 to 3, thinly sliced (for garnish)
  • Blue cheese crumbles: 1/4 cup (optional garnish)
  • Olive oil or avocado oil: 1 tablespoon
  • Salt and black pepper to taste
  • Cooking spray for the baking dish

Method
 

  1. Preheat and prep: Heat your oven to 375°F (190°C). Lightly spray a 9x13-inch baking dish with cooking spray.
  2. Make the creamy buffalo base: Add cottage cheese, Greek yogurt, buffalo sauce, ranch seasoning, garlic powder, onion powder, and smoked paprika to a blender or food processor. Blend until mostly smooth. Taste and adjust salt, pepper, and heat level by adding more sauce if needed.
  3. Prep the chicken: Pat chicken dry and cut into bite-size pieces (about 1-inch). Toss with a pinch of salt, pepper, and 1 tablespoon oil. If using cooked shredded chicken, skip the oil and just season lightly.
  4. Assemble: Spread the chicken evenly in the baking dish. Pour the creamy buffalo mixture over the top and stir to coat everything. Smooth into an even layer.
  5. Add cheese: Sprinkle shredded cheese evenly over the surface. Don’t pack it too thick—just enough to melt and brown nicely.
  6. Bake: Place on the center rack and bake for 22–28 minutes if using raw diced chicken (cook until the chicken is 165°F/74°C). If using cooked shredded chicken, bake 18–22 minutes, just until hot and bubbling.
  7. Broil for color: Switch to broil for 1–3 minutes to lightly brown the top. Watch closely to avoid burning.
  8. Rest and garnish: Let the bake rest 5–10 minutes so it firms up slightly. Top with sliced green onions and blue cheese crumbles if you like. Drizzle with extra buffalo or ranch for serving.
  9. Serve: Spoon into bowls or serve over rice, with roasted veggies, on top of salad greens, or with toasted pita or celery sticks on the side.