Buffalo Chicken Bake Casserole

This buffalo chicken bake casserole is what I turn to when comfort food cravings hit and there is leftover rotisserie chicken in the fridge. With tangy heat from buffalo sauce, cooling ranch, gooey melted cheese, and a soft pizza dough crust, it hits every note of hearty and satisfying. You get neat slices packed with everything you love about buffalo wings, just easier to serve and perfect for family dinners or hungry crowds. Let it rest before slicing for the tidiest pieces and dunk them in extra ranch—dinner bliss.

I first made this during a snowy evening with leftover chicken and pizza dough. It quickly became a family favorite with the kids asking for seconds, and the sauce always sparks lively dinner table conversations.

Ingredients

• Cooked shredded rotisserie chicken: Tender and flavorful base for the filling Choose a well-seasoned chicken for the best taste
• Buffalo wing sauce: Brings that classic spicy tang and color Always use a quality buffalo sauce designed for wings not just plain hot sauce for balanced flavor
• Ranch dressing: Essential for balancing heat with creamy coolness Look for a rich and tangy ranch that holds up when baked
• Pizza dough: Store-bought or homemade Both work but fresher dough is easier to roll and shape for a soft chewy crust
• Mozzarella cheese: Melts beautifully for stretchy texture Buy pre-shredded for convenience or shred yourself for creamier melt
• Sharp cheddar cheese: Adds depth and distinct tang to complement the buffalo sauce Choose a sharp block and grate it for maximum flavor

Instructions

Get Your Chicken Ready:

Toss shredded cooked chicken thoroughly with about a quarter cup of buffalo wing sauce until every strand is evenly coated Let it sit for a few minutes so the flavor soaks in and the meat stays juicy

Mix Up The Sauce Base:

Stir together ranch dressing and the remaining buffalo sauce until smooth and blended Taste and adjust for more tang or heat This mixture is for spreading on the dough and makes a great dip for serving

Roll Out That Dough:

Sprinkle flour lightly on your work area Roll out the pizza dough to a rectangle roughly twelve by fifteen inches thick enough to hold filling but not so thick it stays raw If it keeps pulling back let it rest covered a few minutes then finish rolling

Layer Everything Strategically:

Spread the ranch buffalo blend over the rolled dough leaving about an inch border for sealing next Add the coated chicken in an even layer over the sauce then sprinkle mozzarella and cheddar cheeses so every bite melts together

Roll It Up Tight:

From the long side roll the dough up firmly tucking the filling in as you go Pinch the edge and ends to seal everything so the cheese stays inside during baking

Bake It Golden:

Transfer the roll seam-side down onto a greased or parchment-lined baking sheet For extra color brush the top with a bit of olive oil Bake in a four hundred twenty-five degree oven for around thirty minutes until golden brown and crisp to the touch

Let It Rest Before Slicing:

Right out of the oven let the bake cool undisturbed for at least five minutes before slicing This makes it easier to cut neat pieces and prevents the cheese from oozing out

I love how the combination of mozzarella and cheddar cheeses creates balance—lush meltiness paired with bold flavor. Every time I slice into this bake I am reminded of cozy family nights with everyone reaching for another cheesy piece.

Storage Tips

Keep leftovers covered in the fridge for up to three days. Reheat in foil in a three hundred fifty degree oven for about ten minutes to keep the crust crisp without drying. For make-ahead nights, freeze the unbaked roll and just pop it in the oven after thawing overnight—add five to ten minutes to the bake time.

Ingredient Substitutions

If you are after extra richness, stir a bit of cream cheese into the filling for an ultra-creamy vibe. Toss in diced celery or blue cheese crumbles for a nod to traditional buffalo wings. Swap the buffalo sauce for barbecue or even a sweet chili sauce if you want less heat. Try different cheese blends like pepper jack for a bit of kick or gouda for extra melt.

Serving Suggestions

This is a showstopper hot and fresh from the oven. Serve with extra ranch and buffalo sauce for dipping, a pile of crisp celery sticks for crunch, or alongside a crisp romaine salad. Tiny slices work as finger food for game day or parties.

Recipe FAQs

Can you use raw chicken? Pre-cooked chicken is best so the bake stays juicy and the filling stays safe. How do you prevent filling leaks? Pinch and seal edges well and always bake seam-side down. Want it less spicy? Add more ranch and cut back the buffalo sauce. Newest make-ahead trick: Slice the bake and freeze portions individually so you can reheat just what you need.

Seasonal Adaptations

Switch up the cheeses for a seasonal twist like adding smoked gouda or creamy havarti Add chopped spinach or roasted veggies in the filling for a fall or spring version Substitute barbecue or honey mustard for the buffalo sauce for a milder summer bake

Success Stories

A friend brought this buffalo chicken bake to our neighborhood potluck and it disappeared in under ten minutes. Now it is a fixture at our family’s movie nights and it never fails to impress. Several readers have shared that their kids request this for birthdays and game days—even picky eaters are converted by the cheesy crust.

Freezer Meal Conversion

Assemble the bake but do not pop it into the oven yet. Wrap tightly in plastic and foil to freeze for up to three months. For quick meals, thaw overnight in the fridge and bake until golden. You can also freeze individual slices after baking for easy microwavable snacks.

This cheesy bake always turns leftovers into a meal everyone can get excited about. Serve with extra ranch and big smiles for the perfect cozy family dinner.

Common Recipe Questions

→ Can I use raw chicken for this dish?

It's best to use cooked chicken. Pre-cooked or rotisserie options offer the right texture and ensure safe, even baking.

→ How do I prevent the filling from leaking?

Seal dough edges securely and place seam-side down on the baking sheet. This keeps cheese and sauce inside as it bakes.

→ How can I adjust the spice level?

Use less buffalo sauce or more ranch for milder slices. Add cayenne or hotter buffalo sauce for extra heat.

→ What's the best slicing technique?

Let the bake rest after removing from oven. Use a sharp serrated knife and gentle sawing motions for clean slices.

→ Can it be frozen ahead of time?

Yes, freeze the assembled, unbaked roll for up to three months. Thaw overnight and bake with added time as needed.

→ Are there substitution options for ingredients?

Cream cheese can be mixed in for added creaminess, or try different cheese varieties or barbecue sauce for new flavors.