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Buffalo Chicken Bombs

4

30 min

Buffalo Chicken Bombs

Buffalo Chicken Bombs Photo 1

Time

30 min

Serving

8 persons

Calories

216

Rating

4.00★ (3)

Cuisine

Author: Victoria Buriak
For these Buffalo chicken bombs, refrigerated buttermilk biscuits are rolled thin and filled with a Buffalo chicken mixture and mozzarella cheese, baked until golden brown, and topped with melted butter, parsley, and garlic. Serve ranch dressing or blue cheese dressing on the side as a dip.

Ingredients

  • 1/2 cups shredded rotisserie chicken: 1 piece
  • Buffalo sauce: 0.25 cup
  • mozzarella cheese: 0.33333 cup (shredded)
  • (8-count) can refrigerated buttermilk biscuits: 1 piece
  • salted butter: 2 Tbsp (melted)
  • fresh parsley: 1 Tbsp (chopped)
  • garlic powder: 0.5 tsp
  • blue cheese dressing or ranch dressing: 2 Tbsp

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 375 degrees F (190 degrees C).
    Buffalo Chicken Bombs Photo 2
  2. In a medium mixing bowl, combine chicken, Buffalo sauce, and shredded mozzarella.
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  3. On a clean surface, using a rolling pin, flatten each biscuit to about 1/8-inch thick. Divide the Buffalo mixture equally between each biscuit (about 1/4 cup per biscuit). Place mixture in the center and pinch the edges of the biscuit together to seal the mixture inside. Place sealed biscuits, seam-side down, on an ungreased baking sheet. 
    Buffalo Chicken Bombs Photo 4
  4. Bake in the preheated oven until golden brown and hot throughout, about 15 minutes.
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  5. Stir melted salted butter, parsley flakes, and 1/2 teaspoon garlic powder together in a bowl; brush over biscuits immediately upon removing from the oven.
    Buffalo Chicken Bombs Photo 6
  6. Serve with blue cheese or ranch dressing, for dipping.
    Buffalo Chicken Bombs Photo 7

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