If you’re looking for easy dinner ideas, these Buffalo Chicken Puffs are a home run! Plus, they’re a great way to use up leftover Buffalo Chicken Dip.
This weekend, everyone is gearing up for the Big Game. One of the best parts about this Sunday, are the parties — more specifically, the party food! Ok, and the commercials. They’re pretty good too.
One of the worst parts about these parties, though, is the clean up. It always seems like once the party is over you’re left with a bunch of leftover that you don’t know what to do with. There’s a little bit of this and a spoonful of that.
Let’s face it, you can’t eat leftover dips for dinner throughout the week.
One clever way to use up leftover Buffalo Chicken Dip is to make these easy puffs. I was inspired for this recipe by my very popular Chicken Pot Pie Puff recipe. It’s one of the most popular recipes on my blog.
These Buffalo Chicken Puffs have become one of my husband’s favorite easy dinner ideas!
Simply swap out the filling for the Chicken Pot Pie Puffs with leftover Buffalo Chicken Dip. That’s it. Incredibly easy. Unbelievably good.
And, if you’re looking for a list of great recipes for the Big Game, check out my list of 40+ Game Day Party Food Ideas.
Easy Dinner Ideas: Buffalo Chicken Puffs
Compliments of It’s a Keeper
2 1/2 cups prepared Buffalo Chicken Dip
1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits
1/2 cup shredded Monterey Jack cheese
Heat oven to 375°F. Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim.
Spoon about 1/3 cup chicken mixture into each muffin cup. Top each with an even layer of cheese. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place. Bake at 375°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan. Drizzle additional hot wing sauce on top if desired.
For more recipe inspiration, be sure to check out these pages on It’s a Keeper: