Buffalo Chicken Bombs
Buffalo chicken bombs are biscuit dough stuffed with creamy buffalo chicken and baked until golden and cheesy.
Ingredients
For the Bombs
- 1 can 8-count refrigerated biscuits (not flaky)
- 4 oz cream cheese room temperature
- ¼ cup buffalo sauce
- 2 cups shredded rotisserie chicken
- ¼ cup sharp cheddar cheese shredded
- ¼ cup mozzarella cheese shredded
- 1 teaspoon finely diced green onion
Toppings & Serving
- 3 tablespoons buffalo sauce divided
- 1 teaspoon finely diced green onion for garnish
- Ranch or blue cheese dressing for dipping
Instructions
Make the Filling
- In a large bowl, whisk cream cheese and buffalo sauce until smooth.
- Stir in chicken, cheddar cheese, mozzarella cheese, and green onion until combined. Set aside.
Assemble the Buffalo Chicken Bombs
- Preheat oven to 375°F (190°C). Spray a 10-inch oven-safe skillet with nonstick spray.
- Separate biscuits and place on a clean surface. Roll each biscuit into a thin circle about ⅛-inch thick.
- Spoon about ¼ cup of buffalo chicken filling into the center of each biscuit.
- Pinch edges together tightly to seal and form a ball.
- Place seam-side down in the skillet.
- Brush tops with 2 tablespoons of buffalo sauce.
Bake
- Bake the Buffalo Chicken Bombs for 24–26 minutes, or until golden brown.
- Remove from oven, drizzle with remaining buffalo sauce, and garnish with green onions.
- Serve warm with ranch or blue cheese dressing.
- Tips & Tricks
- Use room-temperature cream cheese for smooth filling
- Seal edges tightly to prevent leaking
- Adjust buffalo sauce to control heat
- Let bombs rest 5 minutes before serving
Notes
- Use cooked shredded chicken breast or thigh