Buffalo Chicken Bake Casserole

This buffalo chicken bake is perfect for using up extra chicken and transforms those leftovers into a bubbling, flavor-packed casserole that feels just right when you need a fast family dinner or hearty party bite. Expect a blanket of melted mozzarella and sharp cheddar over creamy ranch and classic buffalo spice, all folded up in golden pizza dough for slices that hold their shape and deliver a satisfying crunch. Rolling everything up keeps the filling tucked inside, making it just as easy to serve for weeknight comfort food as for a casual get-together. Rest the bake after pulling it from the oven and cut neat slices for everyone to dig in. Serve with crisp celery or extra ranch for that nostalgic buffalo experience.

I first made this during a snowy evening with leftover chicken and pizza dough. It quickly became a family favorite with even the kids asking for seconds and the sauce sparking lively dinner table conversations.

Ingredients

• Cooked shredded rotisserie chicken: tender and flavorful base for the filling
• Buffalo wing sauce: brings classic spicy tang choose authentic sauce not just hot sauce
• Ranch dressing: balances heat with creamy coolness essential to buffalo flavor
• Pizza dough: store-bought or homemade the soft crust contrasts perfectly with the filling
• Mozzarella cheese: melts beautifully for that stretchy gooey texture
• Sharp cheddar cheese: adds depth and a slight tang to complement the buffalo sauce

Instructions

Get Your Chicken Ready:

Toss shredded cooked chicken with a quarter cup of buffalo sauce until all pieces are coated evenly. Let it rest so the flavors absorb fully before assembling.

Mix Up The Sauce Base:

Combine ranch dressing with the remaining quarter cup of buffalo sauce until smooth and uniform. This sauce will be spread on the dough and also works great for dipping.

Roll Out That Dough:

Lightly flour your surface and roll the pizza dough into a roughly twelve by fifteen inch rectangle. If it shrinks back let it rest five minutes and roll again for an easier shape.

Layer Everything Strategically:

Spread the buffalo-ranch mixture evenly across the dough leaving about an inch border around the edges. Evenly distribute the coated chicken on top then sprinkle mozzarella and cheddar cheeses generously over everything.

Roll It Up Tight:

Starting from one long edge roll the dough carefully to enclose the filling like a burrito. Pinch the seam and ends tightly to seal so nothing escapes while baking.

Bake It Golden:

Place the roll seam-side down on a greased or parchment-lined baking sheet. Optionally brush the top with olive oil for extra browning. Bake at four hundred twenty-five degrees Fahrenheit for about thirty minutes until golden and hollow-sounding when tapped.

Let It Rest Before Slicing:

Allow the roll to rest for at least five minutes to let the filling set. Use a sharp serrated knife and slice with gentle sawing motions for neat pieces that hold together.

I love how the combination of mozzarella and cheddar cheeses creates a perfect balance of gooey melt and sharp flavor. This recipe always brings back memories of cozy family nights and hearty comfort food.

Storage Tips

Keep leftovers covered in the fridge for up to three days. For best results, reheat wrapped in foil in a three hundred fifty degree oven so the crust stays crisp and the cheese stays melty. When freezing, assemble the bake and freeze before baking, then bake straight from the fridge after thawing.

Ingredient Substitutions

Turn up the flavor by blending in a bit of cream cheese with the filling for extra richness. Want a more traditional buffalo vibe Add small diced celery and blue cheese crumbles. You can swap pizza dough for crescent roll dough for a slightly sweeter softer crust on busy nights.

Serving Suggestions

Cut your bake into big hearty slices for a main course or get creative and slice thin for party appetizers. Serve alongside extra ranch or blue cheese and add fresh celery or carrot sticks for crunch. If you want a lighter option, pair with a crisp green salad.

If you love bold, comforting flavors, let this buffalo chicken bake become your new favorite way to use leftovers.

Common Questions About Recipes

→ Can I use raw chicken for this dish?

Cooked chicken works best for this bake. Rotisserie or leftover chicken ensures the filling remains juicy and blends well with sauces. Baking times do not fully cook raw chicken, so pre-cooked is recommended.

→ How do I prevent the filling from leaking out?

Seal the edges and ends of the dough tightly and bake seam-side down. This technique keeps cheese and sauce contained, resulting in tidy, gooey slices.

→ How can I adjust the spice level?

Alter the buffalo sauce amount or add more ranch for less heat. For extra spice, include more sauce or a dash of cayenne to the chicken mixture.

→ What is the best way to slice the bake?

Let the baked roll rest for at least five minutes, then use a sharp serrated knife and gentle sawing motions for neat portions that hold together.

→ Can this bake be frozen?

Yes. Freeze the unbaked roll for up to three months. Thaw overnight in the fridge before baking, and add five to ten minutes to the oven time.

→ What ingredient substitutions can I try?

Cream cheese can be mixed into the filling for added richness. Barbecue sauce or different cheese blends offer flavorful variations.