1-First Step: Poach the chicken. Add 1 1/2 pounds boneless skinless chicken breasts to boiling water and simmer for about 25 minutes until fully cooked. The internal temperature should reach 165°F. Then shred the chicken using two forks.

2-Second Step: Preheat and prep the pan. Preheat your oven to 350°F and grease a 9×9-inch baking dish (or similar size) with non-stick spray.

3-Third Step: Warm and combine the creamy Buffalo base. In a saucepan over medium-low heat, warm the 8 ounces cream cheese, 1 cup ranch dressing, 3/4 cup hot sauce, 1 teaspoon garlic powder, and 1/2 teaspoon black pepper. Whisk until smooth and fully combined.

4-Fourth Step: Stir in the filling ingredients. Add in the shredded chicken (about 4 cups) and the chopped green onions or chives (about 1/4 cup). Stir until everything is evenly coated.

5-Fifth Step: Add the cheeses to build the dip. Stir in 1 cup shredded mozzarella and 1 cup of shredded cheddar (out of the total 2 cups). This creates the main creamy layer that bakes into a scoopable center.

6-Sixth Step: Assemble in the baking dish. Transfer the mixture to the prepared baking dish. Top with the remaining mozzarella (1/2 cup) and the remaining cheddar (1 cup).

7-Final Step: Bake until bubbly and golden. Bake for 20 to 30 minutes at 350°F, until the dip is bubbly and the edges are golden. If you want extra color, broil for 2 to 3 minutes to brown the top. Serve warm with crackers, chips, or vegetables.