Description
These Buffalo Chicken Mini Casserole Cups are a delicious fusion of spicy buffalo chicken and creamy cheese, perfect for game day or any gathering. With a crispy biscuit base and customizable toppings, they are sure to be a hit!
Ingredients
Scale
- 2 cups cooked shredded chicken (about 1 pound of raw chicken)
- 1/2 cup buffalo wing sauce (adjust to taste)
- 1/2 cup cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup ranch dressing
- 1/4 cup chopped green onions (scallions)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 1 package (16 oz) refrigerated biscuit dough (or crescent roll dough)
- Cooking spray or olive oil for greasing the muffin tin
- Additional shredded cheddar cheese (about 1/2 cup)
- Crumbled blue cheese (optional, about 1/4 cup)
- Extra buffalo sauce for drizzling
- Chopped fresh parsley or cilantro for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C) and grease a muffin tin with cooking spray or olive oil to ensure easy removal of the casserole cups later.
- In a large mixing bowl, combine 2 cups of cooked shredded chicken, 1/2 cup buffalo wing sauce, 1/2 cup softened cream cheese, 1/2 cup shredded cheddar cheese, 1/4 cup ranch dressing, 1/4 cup chopped green onions, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and salt and black pepper to taste. Mix well until all ingredients are evenly combined; you want a cohesive filling that’s creamy and flavorful.
- Open the package of refrigerated biscuit or crescent roll dough. If using biscuit dough, separate into individual biscuits; for crescent roll dough, unroll and pinch seams to create a flat rectangle. Using your hands, stretch or flatten each piece into a small circle that can fit into the muffin tin cups.
- Press each piece of dough into a greased muffin tin cup, making sure to cover the bottom and sides, creating a little cup for your filling. The dough should come up slightly above the edges of the tin. Be careful not to tear the dough during this process.
- Once all cups are lined with dough, fill each one generously with the buffalo chicken mixture, about 3/4 full. Make sure to pack it in gently to prevent overflow while baking.
- Bake in the preheated oven for 15-18 minutes, or until the edges of the dough are golden brown and the filling is bubbling. Keep an eye on them, as oven temperatures can vary; if the tops look too dark, you can lightly cover them with foil.
- Remove the casserole cups from the oven and sprinkle about 1/2 cup of additional shredded cheddar cheese on top of each cup. For an extra flavor boost, you can add crumbled blue cheese if desired.
- Return the muffin tin to the oven and bake for an additional 3-5 minutes, just until the cheese is melted and bubbly.
- Once done, let the casserole cups cool for a few minutes before carefully removing them from the muffin tin using a small spatula or butter knife. Serve warm, drizzling extra buffalo sauce on top and garnishing with chopped parsley or cilantro if using.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 50 mg
Keywords: Don’t skip greasing the muffin tin; this is crucial for easy removal. For an extra crispy bottom, pre-bake the dough cups for about 5 minutes before adding the filling. Consider using leftover rotisserie chicken for a time-saving option.