One of my favorite weeknight memories isn’t about a fancy dinner or a special occasion, but the evenings when my kids would hover around the kitchen island while I tested new recipes.
After a long day at the office, I’d come home looking for something fun and a little indulgent, but not complicated. One night, I had leftover rotisserie chicken, half a block of cream cheese, and a bottle of buffalo sauce that nobody had touched since the last game-day party. I decided to wing it, pun intended, and wrap that mixture up in biscuit dough.
The first batch barely made it onto the table. My husband grabbed one right off the baking sheet, my son asked if I could pack them for his lunch, and my daughter immediately suggested they’d be perfect for her friends’ sleepover.
These Cheesy Buffalo Chicken Bombs have since become one of our “repeat offenders,” the kind of recipe that feels like a treat yet is easy enough to whip up on a Tuesday night.
Short Description
Cheesy Buffalo Chicken Bombs are bite-sized biscuit pockets stuffed with shredded chicken, cream cheese, cheddar, and buffalo sauce. They’re baked until golden and make the perfect snack, party appetizer, or family-friendly dinner.
Key Ingredients
For the filling
- 2 cups cooked shredded chicken (rotisserie works great)
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/3 cup buffalo wing sauce
- 2 tbsp chopped green onions (optional)
For the dough
-
1 can refrigerated biscuit dough (8 biscuits)
For garnish
- 2 tbsp melted butter
- 1/2 tsp garlic powder
- Ranch or blue cheese dressing, for dipping
Tools Needed
- Mixing bowl
- Spoon or spatula
- Rolling pin
- Baking sheet
- Parchment paper
- Pastry brush
Cooking Instructions
Step 1: Preheat the Oven
Preheat oven to 375°F. Line a baking sheet with parchment paper to prevent sticking.
Step 2: Make the Filling
In a mixing bowl, combine shredded chicken, cream cheese, cheddar cheese, buffalo sauce, and green onions. Stir until creamy and well blended.
Step 3: Prepare the Dough
Separate biscuits and roll each one into a 4-inch circle. This creates enough room for the filling without tearing.
Step 4: Fill and Seal
Spoon 2 tablespoons of filling into the center of each round. Pinch the edges together, rolling into a smooth ball. Make sure seams are tightly sealed to keep cheese from oozing out.
Step 5: Bake
Arrange bombs seam-side down on the baking sheet. Mix melted butter and garlic powder, then brush over each bomb. Bake for 15–18 minutes until golden brown and puffed. The tops should be firm to the touch.
Step 6: Cool and Serve
Let cool for 5 minutes before serving. Pair with ranch or blue cheese dressing for dipping.
Troubleshooting tip: If dough tears while sealing, pinch with slightly damp fingers. If bombs look underdone after 18 minutes, give them 2–3 more minutes until golden.
Why You’ll Love This Recipe
Flavor Explosion: Creamy, cheesy filling meets spicy buffalo sauce.
Quick and Easy: Ready in under 30 minutes.
Kid-Friendly: Mild enough to please kids when you dial back the sauce.
Perfect for Entertaining: Works as both appetizer and main dish.
Budget-Friendly: Uses pantry staples and leftover chicken.
Mistakes to Avoid & Solutions
Overfilling the dough: Leads to leaks. Stick to 2 tbsp filling.
Not sealing edges tightly: Filling will ooze out. Pinch firmly or use a fork to crimp.
Crowding the baking sheet: They need space to puff. Leave 2 inches apart.
Skipping parchment paper: Cheese may burn onto the pan. Always line or grease.
Using cold cream cheese: It won’t mix well. Let it soften first.
Serving and Pairing Suggestions
Serve warm as an appetizer with dipping sauces.
Make them the star of a game-day platter with celery and carrot sticks.
Pair with a fresh green salad for a lighter dinner.
Plate family-style in a basket lined with parchment for a casual vibe.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 325°F for 10 minutes to keep them crisp.
Freeze before baking: Assemble, then freeze on a tray. Transfer to a freezer bag and bake straight from frozen, adding 5 extra minutes.
FAQs
1. Can I use canned chicken instead of rotisserie?
Yes, but drain it well and season generously since canned chicken can be bland.
2. Can I make them ahead?
Yes, assemble and refrigerate up to 24 hours before baking.
3. How spicy are they?
Moderately spicy. For less heat, reduce buffalo sauce and add more cream cheese.
4. Can I air fry them?
Yes, air fry at 350°F for 10–12 minutes until golden brown.
5. Can I use crescent dough instead of biscuits?
Absolutely. Just pinch seams together before filling.
Tips & Tricks
Sprinkle extra cheddar on top before baking for a cheesy crust.
Add finely diced celery to the filling for crunch.
Use silicone baking mats if you want an easier cleanup.
Recipe Variations
BBQ Chicken Bombs: Swap buffalo sauce with barbecue sauce, and serve with ranch.
Breakfast Bombs: Use scrambled eggs, bacon, and cheddar inside.
Veggie Bombs: Replace chicken with sautéed mushrooms and spinach.
Spicy Jalapeño Bombs: Add diced jalapeños and pepper jack cheese to the filling.
Final Thoughts
For me, recipes like Cheesy Buffalo Chicken Bombs are proof that comfort food doesn’t have to be fussy. They’re little golden pockets of happiness that somehow make weeknights feel special. I love the way my family lights up when they smell them baking, and how quickly the plate disappears once they hit the table. These bombs are warm, gooey, and just messy enough to remind you that food is meant to be fun.
They’ve become one of our family traditions, the kind of snack that works as easily on a Sunday game day as it does on a random Wednesday night. If you’re looking for something simple that packs a punch of flavor, these little bites are your answer.
Cheesy Buffalo Chicken Bombs
Ingredients
For the filling
- 2 cups cooked shredded chicken rotisserie works great
- 4 oz cream cheese softened
- 1 cup shredded cheddar cheese
- ⅓ cup buffalo wing sauce
- 2 tbsp chopped green onions optional
For the dough
- 1 can refrigerated biscuit dough 8 biscuits
For garnish
- 2 tbsp melted butter
- ½ tsp garlic powder
- Ranch or blue cheese dressing for dipping
Instructions
- Heat oven to 375°F and line a baking sheet with parchment.
- Mix chicken, cream cheese, cheddar, buffalo sauce, and green onions until creamy.
- Roll each biscuit into a 4-inch round.
- Add 2 tbsp filling to each round, pinch edges, and roll into balls. Seal well.
- Place seam-side down, brush with garlic butter, and bake 15–18 minutes until golden and puffed.
- Cool 5 minutes. Serve warm with ranch or blue cheese dip.
