It’s no secret I love Buffalo Chicken anything. I have posted Buffalo Chicken pizza, nachos and a macaroni cheese recipes. This dip is amazing. I also have another recipe planned in case you have any leftover. 😉
2-3 cups of shredded Chicken
1/2 cup of chicken wing sauce, I use Sweet Baby Rays, any sauce will do
1/2 cup of bleu cheese dressing, if you hate bleu cheese, use Ranch dressing
5 scallions, white and green parts, divided and cut
1/2 cup celery
1 8 ounce container of bleu cheese crumbles, divided
1 8 ounce block of cream cheese, room temperature
Preheat oven to 350 degrees. I sprayed my pan with a nonstick spray. Combine shredded chicken with wing sauce and bleu cheese dressing. Add half of the scallions to the chicken mixture, save the rest for the top of the dip. Add in one half of the bleu cheese crumbles and cream cheese, save half for the top, add celery. Mix until combined. Bake 20 minutes. Serve with tortilla chips or assorted veggies to be keto friendly. Enjoy!
I have been thinking about making this recipe for two years. I finally did it! It starts out with a variation of my Buffalo Chicken recipe, a thick creamy dreamy cheese sauce, macaroni and more cheese. Sinfully delicious and so comforting.
Ingredients for Buffalo Chicken:
1 Rotisserie Chicken, shredded or cut into bite size pieces
1 8 oz. block of cream cheese softened
1 1/2 cups Buffalo Wing sauce, I always use Sweet Baby Ray’s
3 stalks of celery, diced fine
3 scallions, cut small
Melt cream cheese and Buffalo wing sauce in a pan over medium heat. Once the cream cheese is melted, you add the chicken, celery and scallions. Set this aside while you make the cheese sauce. This can be made ahead of time and refrigerated. Just rehear before you add the cooked pasta.
Instructions for macaroni:
8 oz. dry elbow macaroni, 2 cups
Boil water and don’t forget to liberally salt the water. Boil for 8 minutes. You can boil noodles while making cheese sauce.
Ingredients for Cheese Sauce:
1/2 stick of butter, 1/4 cup
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper, or to taste
2 cups milk
2 cups cheese, I used mozzarella
More cheese for the top of casserole
Melt butter in a saucepan, medium to low heat. Whisk in flour, salt and pepper. Stir continuously until mixture is smooth and bubbly, about 5 minutes. Slowly pour in your milk and whisk to combine. Add 2 cups of cheese.
Preheat oven to 350 degrees. Spray a 9 x 13 pan (mine was 8 x12”) with nonstick cooking spray.
Once buffalo chicken is made, you can add the cooked macaroni and cheese sauce together. Pour into casserole dish. I topped my Buffalo Macaroni and Cheese with a combination of mozzarella and cheddar cheese. Bleu cheese crumbles would also be delicious but I forgot to buy them. Bake in the oven until hot and bubbly and cheese is melted, about 30 minutes. Enjoy!
I love chicken salad. Recently I tried the Buffalo Barclay at Chicken Salad Chick. A delightful Buffalo Chicken Salad that not over spicy. However, I have suggestions if you would like to kick it up a notch if you like it hot and spicy. This recipe is low carb, depending on how you eat it. Plain as as scoop, low carb, as a sandwich, not low carb!
I rotisserie chicken, skin off and deboned
1/2 cup mayonnaise
5 Tablespoons sour cream
5 Tablespoons Buffalo Wing Sauce (I used Sweet Baby Ray’s) or for a spicier taste, use Franks RedHot Wing Sauce
Salt and pepper to taste
1 cup chopped celery
Place chicken in your stand mixer. Use your mixer to shred the chicken. Add the remaining ingredients and mix well. For low carb, eat as is or make a salad and use ranch dressing for a drizzle. Or enjoy as a sandwich. I think you will find this recipe delicious. Enjoy!
I love Buffalo Chicken anything. This recipe was adapted from a buffalo chicken dip I make. I have been making this pizza for years and I have made it on several different kinds of pizza crust from store bought to homemade, this is one great pizza. It’s my most requested dish from my family and friends. They LOVE it.
1 rotisserie chicken, cooled, skin removed and shredded
1 8 ounce block of cream cheese, room temperature
1 cup of Buffalo Wing Sauce, I used Sweet Baby Rays
3 celery stalks, chopped fine
4 scallions, one more, snip both white and green parts into small pieces (I always use kitchen shears)
2 cups mozzarella cheese, grated or more, I always use skim (I never really measure cheese)
1/2 cup Bleu Cheese crumbles
1 pizza crust, I have made my own and used Boboli, either one is great
Preheat oven to 400 degrees. Before you take the skin off of your chicken and shred the meat, make sure it’s cool or cold or you will burn your fingers. Don’t ask me how I know this information. 😉 I often buy my chickens a day ahead and refrigerate them. In a sauce pan, melt cream cheese into the Buffalo Wing Sauce, stirring it occasionally. Once the cream cheese and wing sauce are incorporated, add the shredded chicken to the sauce. Add celery and combine. Spread the mixture evenly on top of the pizza crust. Cover with scallions and mozzarella cheese. Sprinkle with bleu cheese crumbles and bake for 10 to 15 minutes or until cheese is melted. I have baked this pizza on a pizza stone and on the aluminum pans with holes on the bottom (found at the grocery store where disposable pans are sold). Slice into wedges and enjoy. This is the best Buffalo Chicken Pizza you have ever eaten. Enjoy!