In a large microwaveable bowl, melt the cream cheese in 30 second increments, stirring after every 30 seconds, until very soft and melted. Add the drained chicken, 1 cup shredded cheese (reserve ¼ cup for step 2!), and the rest of the ingredients, and mix well.
Microwave for 2 minutes, and stir. If not completely mixed together and melted, microwave for another 1-2 minutes. Optional: transfer to a pretty microwave-safe serving bowl. Top with the remaining ¼ cup shredded cheddar cheese and microwave for another 30 seconds, or until the cheese is melted. Serve warm with your favorite dipping chips or veggies.
Microwaveable bowl note: I like to microwave the whole mixture in a large bowl that gives me room to stir freely, and then transfer the mixture to a pretty microwave-safe serving bowl. Then I top with cheese and melt the cheese for the remaining 30 seconds. This way, the serving bowl is not messy from all the stirring. But feel free to make and serve this all in one bowl! NO ONE will be judging, this dip is too delicious!!Note about what kind of chicken to use: I actually prefer canned white meat chicken breast for this recipe because it's so shredded that it mixes evenly with the whole dip. But cooked chicken, such as rotisserie chicken or a chicken cooked in the Instant Pot would be just fine too! Just shred it or chop it in small pieces.Ingredient variations: Feel free to switch things up! Stir in some taco seasoning, or cayenne pepper, or ½ cup salsa for a fun Tex-mex corn dip variation. Or try using this shredded Buffalo chicken for a Buffalo chicken corn dip! Or add a little Ranch seasoning, or some Ranch dressing in place of the sour cream.Make it healthier: Swap out half the sour cream for plain Greek yogurt.Make it keto: Skip the corn for a keto cheesy chicken dip.