Buffalo Chicken Bake Casserole (Printer-Friendly)
Shredded chicken, ranch, buffalo sauce, and cheese wrapped in pizza dough for a spicy, satisfying comfort dish.
# What You’ll Need:
→ Main Filling
01 -
2 cups cooked rotisserie chicken, shredded
02 -
1/2 cup buffalo wing sauce
03 -
1/3 cup ranch dressing
→ Dough and Cheeses
04 -
1 pound pizza dough
05 -
1 cup shredded mozzarella cheese
06 -
1 cup shredded sharp cheddar cheese
→ For Baking
07 -
1 tablespoon all-purpose flour, for dusting
08 -
1 tablespoon olive oil, optional for brushing
# Steps to Make This:
01 -
Combine the shredded rotisserie chicken with 1/4 cup buffalo wing sauce and toss until evenly coated. Allow to rest for 5 minutes so flavors absorb.
02 -
Mix the ranch dressing with the remaining 1/4 cup buffalo wing sauce until smooth and fully combined.
03 -
Dust your work surface lightly with flour. Roll the pizza dough into a 12 by 15 inch rectangle. If dough retracts, let it rest for 5 minutes and roll again.
04 -
Spread the buffalo-ranch mixture evenly over the dough, leaving a 1 inch border on all sides. Distribute the marinated chicken evenly across the sauced dough, then sprinkle mozzarella and cheddar cheese over the chicken.
05 -
Starting at a long edge, roll the dough up tightly to enclose the filling, forming a log shape. Pinch the seam and both ends to seal completely.
06 -
Position the roll seam-side down on a greased or parchment-lined baking sheet. Brush the top with olive oil if desired. Bake in a preheated oven at 425°F for 30 minutes, or until golden brown and hollow sounding when tapped.
07 -
Allow the bake to rest for at least 5 minutes after removing from the oven. Slice with a sharp serrated knife for clean portions.
# Additional Notes:
01 -
Freezes well unbaked for up to three months; bake directly from fridge with an added 5–10 minutes.
02 -
Adjust spice level by changing the ratio of buffalo sauce to ranch dressing.
03 -
Letting the roll rest before slicing ensures tidy pieces with intact layers.