Wednesday, July 3, 2013

Buffalo Chicken Bake

This is incredible. 

 I wish I had made two.  

If you are someone who loves the  Buffalo Chicken Dip that is all the rage right now, then you will L.O.V.E this dinner.  I was secretly hoping my husband and kids wouldn't like it so I could have eaten more.  Being able to have this for leftover lunch the next day was the highlight of the day!  Sooo good!

Buffalo Chicken Bake


2 boneless skinless chicken breasts
Olive Oil
1 pizza dough (I bought my from the store, but you are welcome to make your own)
8 oz mozzarella cheese, shredded
3 oz cheddar cheese, shredded
1/2 cup Franks Buffalo Sauce
1/3 cup Ranch (or Bleu Cheese) dressing


Preheat oven to 425º (or whatever the dough packages says...)

Cut chicken into cubes and season with your favorite seasonsings.  I usually go to THIS style of seasoning for basic chicken dishes .  Heat oil in a skillet and add chicken when hot.  Cook chicken completely then add 1/4 cup of the wing sauce.  Stir to coat the chicken and let simmer for a minute or two.  Remove from heat and allow to cool.

Flour a flat surface and roll the dough into a rectangular shape. 

Mix the dressing and remaining wing sauce and spread across the dough.  Top with chicken (make sure it's cooled) and top with mozzarella and cheddar cheese.  Go crazy and add some more wing sauce over the top of the cheese if you want. 

Begin at one end of the dough and roll, but tuck in the ends so none of that gooey, goodness escapes during cooking.

Place on a greased cookie sheet or a baking stone and bake for 20-25 minutes. 

Allow to rest for 5 minutes before slicing into it (if you can wait). 

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