Description
Buffalo Chicken Bombs are a flavorful and satisfying appetizer or snack combining shredded rotisserie chicken, cream cheese, and buffalo sauce, all wrapped inside soft refrigerated biscuits and baked to golden perfection. These bite-sized delights are brushed with extra buffalo sauce and served with blue cheese or ranch dressing for dipping, perfect for game day or casual gatherings.
Ingredients
For the Filling
- 1 can (8-count) refrigerated biscuits (not flaky)
- 4 ounces cream cheese, room temperature
- ¼ cup (68 g) buffalo sauce
- 2 cups (280 g) rotisserie chicken, shredded
- ¼ cup (28 g) sharp cheddar cheese, shredded
- ¼ cup (28 g) mozzarella cheese, shredded
- 1 teaspoon finely diced green onion
For Assembly and Garnish
- 3 tablespoons buffalo sauce, divided
- 1 teaspoon finely diced green onion, for garnish
- Blue cheese or ranch dressing, for dipping
Instructions
- Prepare the Filling: In a large mixing bowl, whisk together the cream cheese and ¼ cup buffalo sauce until smooth and well combined. Add the shredded rotisserie chicken, sharp cheddar cheese, mozzarella cheese, and 1 teaspoon of finely diced green onion. Stir until all ingredients are evenly incorporated, making about 2 ½ cups of filling.
- Preheat the Oven: Set your oven to 375°F (190°C) and lightly spray a 10-inch oven-safe skillet with nonstick cooking spray to prevent sticking during baking.
- Roll Out the Biscuits: Remove the refrigerated biscuits from the can and place them on a clean surface. Using a rolling pin, flatten each biscuit to approximately ⅛-inch thickness to create enough surface area for filling and sealing.
- Fill and Seal the Biscuits: Divide the buffalo chicken mixture evenly among the flattened biscuits, placing about ¼ cup of filling in the center of each. Pinch the edges of each biscuit together firmly to seal the filling inside, preventing leaks during baking.
- Brush with Buffalo Sauce: Place the sealed biscuits seam-side down into the prepared skillet. Using about 2 tablespoons of buffalo sauce, brush the tops of each biscuit to infuse extra flavor and encourage browning. Save the remaining buffalo sauce for finishing touches.
- Bake: Bake the chicken bombs in the preheated oven for 24 to 26 minutes, or until the biscuits are golden brown and cooked through.
- Finish and Garnish: Remove the skillet from the oven and drizzle the reserved buffalo sauce over the tops of the bombs. Garnish with the remaining finely diced green onion.
- Serve: Serve the buffalo chicken bombs warm with extra buffalo sauce and your choice of blue cheese or ranch dressing for dipping, making them perfect for entertaining or satisfying a buffalo sauce craving.
Notes
- For best results, use refrigerated biscuits that are not flaky, as these hold the filling better when sealed.
- You can adjust the amount of buffalo sauce in the filling and on top according to your preferred spice level.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven to preserve crispiness.
- To make this recipe gluten free, substitute the refrigerated biscuits with a gluten-free biscuit alternative.
- If you prefer a milder flavor, reduce the buffalo sauce or substitute with your favorite wing sauce variant.
- Prep Time: 10 minutes
- Cook Time: 26 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
