Buffalo Chicken Bake Casserole (Printer-Friendly)
Spicy shredded chicken, ranch, and cheese wrapped in pizza dough for a bold, comforting dinner bake.
# What You’ll Need:
→ Filling
01 -
2 cups cooked shredded rotisserie chicken
02 -
1/2 cup buffalo wing sauce, divided
03 -
1/3 cup ranch dressing
→ Dough and Cheese
04 -
1 pound pizza dough, store-bought or homemade
05 -
3/4 cup shredded mozzarella cheese
06 -
3/4 cup shredded sharp cheddar cheese
07 -
1 teaspoon olive oil, for brushing (optional)
# Steps to Follow:
01 -
In a mixing bowl, toss the shredded chicken with 1/4 cup buffalo wing sauce until evenly coated. Let the mixture rest for 5 minutes to absorb flavor.
02 -
In a separate bowl, combine ranch dressing with remaining 1/4 cup buffalo wing sauce, mixing until completely smooth.
03 -
On a lightly floured surface, roll out the pizza dough to a roughly 12 x 15 inch rectangle. If the dough resists, allow it to rest 5 minutes, then continue rolling.
04 -
Evenly spread the buffalo-ranch sauce over the rolled dough, leaving a 1 inch border on all edges. Distribute the chicken mixture evenly, then top with mozzarella and sharp cheddar.
05 -
Starting from a long edge, tightly roll the filled dough into a log, burrito-style. Pinch the seam and both ends firmly to seal the filling inside.
06 -
Place the rolled dough seam-side down on a greased or parchment-lined baking sheet. Brush the top lightly with olive oil if desired. Bake in a preheated 425°F oven for 30 minutes, until golden brown and hollow-sounding when tapped.
07 -
Remove from oven and allow the bake to rest for at least 5 minutes. Slice with a sharp serrated knife using gentle sawing motions for clean portions.
# Helpful Hints:
01 -
For milder flavor, use extra ranch dressing or reduce buffalo sauce. For extra heat, increase buffalo sauce or add a pinch of cayenne pepper to the chicken.
02 -
Letting the roll rest before slicing ensures tidy pieces and prevents cheese from oozing out.
03 -
The dish freezes well unbaked. Freeze fully assembled, then thaw overnight in the refrigerator and add 5–10 minutes to baking time.