Name: Buffalo Chicken Cheese Bake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups cooked chicken, shredded or diced; 1/2 cup buffalo wing sauce, divided; 1/4 cup ranch dressing; 1 tsp olive oil; 1 pizza dough, defrosted in refrigerator overnight; 8 oz shredded mozzarella cheese; 8 oz shredded cheddar cheese

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Introduction

This Buffalo Chicken Cheese Bake is a savory, spicy delight perfect for dinner or game day. Featuring tender chicken tossed in buffalo sauce, melty cheeses, and a crisp golden crust, it’s as comforting as it is flavorful. Once you try it, it’s sure to become a favorite in your recipe rotation.

The image shows a cheesy stuffed pasta roll on a wooden board. The pasta roll has a smooth, light yellow outer layer that is covered with a thick layer of melted cheese, golden brown in some parts, especially on top. Inside, shredded chicken in a rich orange sauce is visible, tightly packed and oozing slightly from the edges. The cheese layer looks soft and gooey, stretching a little where the roll is cut. The wooden board contrasts with the white marbled surface under it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked chicken, shredded or diced
1 tsp olive oil
1 pizza dough, defrosted in refrigerator overnight
8 oz shredded mozzarella cheese
8 oz shredded cheddar cheese
1/2 cup buffalo wing sauce, divided
1/4 cup ranch dressing

Instructions

Step 1: Preheat the oven to 425°F (220°C).
Step 2: In a bowl, toss the cooked chicken with 1/4 cup of buffalo wing sauce. Adjust the amount to your preferred heat level. Stir in the ranch dressing and the remaining 1/4 cup of buffalo wing sauce until the mixture is well combined.
Step 3: On a floured surface, roll out the pizza dough into a long rectangular shape.
Step 4: Spread the buffalo ranch sauce mixture evenly across the dough. Then sprinkle the chicken over the sauce, followed by a layer of shredded mozzarella and cheddar cheeses.
Step 5: Carefully roll the dough from one side to form a log, sealing both ends tightly to prevent the filling from leaking during baking. Place the log seam-side down on a greased or non-stick baking sheet.
Step 6: Bake for 30 minutes or until the crust is golden brown and the cheese is melted. Remove from oven and let rest for 5 to 10 minutes before slicing.
Step 7: Slice into portions and serve warm with pizza sauce, ranch dressing, or blue cheese dressing for dipping, if desired.

Tips & Variations

For extra crispiness, brush the outside of the dough with olive oil before baking.
Swap cheddar cheese for pepper jack if you want an extra kick of spice.
Add chopped celery or green onions inside for added crunch and freshness.
Use homemade buffalo sauce to control the heat and flavor balance.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a 350°F (175°C) oven for about 10-15 minutes to retain the crust’s crispness. Avoid microwaving if possible, as it can make the dough soggy.

How to Serve

The image shows a close-up of a stuffed pasta roll on a wooden board. The dish has a thick outer layer of melted, golden-brown cheese with bubbly spots, covering shredded chicken mixed with a reddish-orange sauce inside. The pasta sheet looks smooth and soft, wrapping the filling tightly. The melted cheese layer on top is shiny and slightly browned, with some cheese strings pulling away from the edges. The wooden board beneath has a natural grain texture, contrasting with the creamy, rich colors of the pasta roll. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked rotisserie chicken for this recipe?

Yes, pre-cooked rotisserie chicken works perfectly and saves time. Just shred or dice it before tossing with the buffalo sauce.

Can I prepare this recipe ahead of time?

You can assemble the bake and refrigerate it for a few hours before baking. Just add a few extra minutes to the baking time if baking from cold.