Buffalo Chicken Bake Casserole

This buffalo chicken bake turns leftover chicken into a crave-worthy main dish packed with spicy buffalo tang, creamy ranch, and two kinds of melty cheese inside pillowy pizza dough. The magic is in how the dough wraps everything up for perfect slices, delivering satisfying crunch and gooey filling every time. Whether serving a hungry family or needing a hearty party centerpiece, this bake is both convenient and a guaranteed crowd-pleaser. Just let it rest a few minutes before slicing and you will have tidy portions loaded with bold flavor ready to dunk in extra ranch.

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: this is the tender and flavorful base that absorbs all the spicy buffalo flavor look for juicy chicken and shred it while warm for best texture
• Buffalo wing sauce: brings that classic tangy spicy note use a true buffalo sauce for the right balance of heat and vinegar
• Ranch dressing: cools down the heat and creates creamy unity to the filling choose a full-fat ranch for a richer bake
• Pizza dough: forms the soft crust that traps all the delicious filling inside fresh or quality refrigerated dough works best for easy rolling
• Mozzarella cheese: gives that irresistible stretch and goo factor use block mozzarella and shred it yourself for superior melt
• Sharp cheddar cheese: adds depth and extra savory bite sharpness also balances out the creamy ranch and spicy buffalo sauce

Instructions

Get Your Chicken Ready:

Toss shredded cooked chicken with a quarter cup of buffalo sauce until every strand is coated. Let it rest for a few minutes to soak up the spicy tang before you assemble the bake.

Mix Up The Sauce Base:

In a small bowl stir the ranch dressing together with the remaining quarter cup of buffalo sauce until smooth and uniform. This base goes both inside the roll and makes a killer dip for serving.

Roll Out That Dough:

Dust your work surface lightly with flour. Roll the pizza dough into a twelve by fifteen inch rectangle. If your dough springs back, pause for five minutes to let it relax before rolling again.

Layer Everything Strategically:

With the rectangle in front of you, spread the buffalo-ranch sauce evenly across the surface leaving about one inch around the edges. Scatter the coated chicken evenly over the sauce then cover everything generously with mozzarella and sharp cheddar.

Roll It Up Tight:

Starting at a long edge gently roll the dough up into a tight log like a jelly roll. Pinch the seam and both ends together well to keep cheese and sauce locked inside.

Bake It Golden:

Place your loaf seam-side down on a greased or parchment-lined baking sheet. For an extra golden top, brush lightly with olive oil. Bake at four hundred twenty-five degrees Fahrenheit for around thirty minutes or until golden, bubbling, and hollow-sounding when tapped.

Let It Rest Before Slicing:

Once out of the oven resist slicing right away. Let the roll cool for at least five minutes so the cheese sets, helping each piece stay tidy. Slice with a sharp serrated knife using gentle sawing motions.

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

Store any leftovers covered in the refrigerator for up to three days. To keep the crust crisp reheat slices wrapped in foil in a three hundred fifty degree oven for about ten minutes. You can freeze the assembled roll before baking for up to three months. Thaw overnight in the fridge and add five to ten minutes to your baking time.

Ingredient Substitutions

Add cream cheese into the chicken mixture for extra creaminess. For a more classic buffalo experience stir in diced celery or crumble blue cheese into the filling. Try barbecue sauce in place of buffalo sauce if you want it milder. The cheese combo can be swapped for other favorites like pepper jack or gouda.

Serving Suggestions

Serve warm slices with extra ranch and buffalo sauce on the side for dipping. Include crisp celery sticks or a fresh green salad to balance the richness. You can cut the roll into smaller pinwheel pieces for party appetizers or snacks.

Cultural or Historical Context

The buffalo chicken craze started in Buffalo, New York as a way to highlight spicy wings and has inspired everything from pizza to baked casseroles like this. Wrapping the filling in pizza dough is a modern twist that combines American takeout flavors with classic comfort baking. This recipe celebrates both the craveability of buffalo wings and the practicality of using leftover chicken in a new way.

Seasonal Adaptations

Use fresh herbs like chives or parsley sprinkled on top for a springtime twist. Add roasted bell peppers or sautéed spinach to the filling for fall and winter. Sub out ranch for blue cheese dressing in the summer for a bolder tang.

Many readers have shared how this recipe saves the day with leftover rotisserie chicken after a busy night. Some have used spicy pepper jack instead of cheddar for extra kick or added roasted peppers for more veggies. This bake has appeared at tailgate parties and potlucks and never fails to get second helpings.

Common Recipe Questions

→ Can I use raw chicken for this dish?

Pre-cooked or rotisserie chicken is recommended for proper texture, since baking time may not cook raw chicken fully.

→ How do I keep the filling from leaking out?

Seal the dough edges and ends tightly, then bake seam-side down to keep cheese and sauce contained while baking.

→ How can I adjust the spice level?

Use more ranch or less buffalo sauce for mild flavor, or add extra sauce and cayenne to turn up the heat.

→ What is the best way to slice for serving?

Let it rest for five minutes after baking, then use a serrated knife to gently saw through for tidy portions.

→ Can I freeze this bake?

Assemble and freeze the unbaked roll for up to three months. Thaw overnight before baking, adding extra time as needed.

→ Are there substitution options for ingredients?

Cream cheese adds extra richness, while barbecue sauce or alternate cheeses can create new flavor variations.