Preheat & Prep Skillet: Preheat oven to 400°F (200°C). Lightly grease a 10-inch cast-iron skillet (or oven-safe baking dish) with a little butter or olive oil.

Mix the Creamy Buffalo Base: In a large mixing bowl, beat the softened cream cheese with a hand mixer or wooden spoon until smooth. Add the sour cream, Frank's RedHot sauce, ranch dressing, garlic powder, onion powder, and sea salt. Stir until completely smooth, uniform, and vibrant orange.

Fold in Chicken & Half the Cheeses: Fold in the shredded cooked chicken, 1/2 cup of sharp cheddar, and 1/2 cup of shredded mozzarella. Transfer the mixture to the prepared cast-iron skillet and smooth the top evenly with a spatula.

Top with Cheeses: Scatter the remaining 1/2 cup cheddar and 1/2 cup mozzarella in an even layer across the top of the dip.

Mix Crispy Panko Crust: In a small bowl, combine panko breadcrumbs, grated parmesan, garlic powder, and melted butter until crumbs are evenly moistened. Sprinkle the panko mixture over the cheese layer.

Bake to Molten, Bubbling Perfection: Bake at 400°F (200°C) for 15 minutes until the edges are bubbling vigorously and the cheese is fully melted. For an extra-crunchy golden-brown crust, switch oven to broil on HIGH for 1 to 2 minutes (watch closely to prevent burning!).

Garnish & Serve Piping Hot: Remove skillet carefully with oven mitts and set on a wooden trivet. Garnish with thinly sliced green scallions and a light zigzag drizzle of buffalo sauce. Serve immediately with tortilla chips and crisp celery sticks!