Step 1

Preheat the oven to 350°F. Spray a 24 cup mini muffin pan with cooking spray.

Step 2

Fit one wonton into each well. Use a shot glass or a pastry tamper to gently press onto the bottom.

Step 3

In a medium bowl, use a mixer to whip together cream cheese, buffalo sauce, Ranch dressing and granulated garlic. Add chicken and 3/4 cup shredded cheese, mixing in by hand.

Step 4

Use a teaspoon to divide the chicken mixture evenly between the wonton cups. Sprinkle the tops with remaining 3/4 cup shredded cheese.

Step 5

Bake for 10-12 minutes or until lightly golden. Let stand in the pan for a couple of minutes.

Step 6

Serve drizzled with additional Ranch dressing and garnished with green onions.