Cheesy biscuits are the perfect complement to the spicy chicken and vegetable filling in this comforting Buffalo Chicken Biscuit Bake!
All-in-One Meal
I knew we were going to love everything about this Buffalo Chicken Biscuit Bake from the moment I pulled it from the oven. The cheesy, flaky biscuits are the perfect complement to the saucy, spicy chicken and vegetable filling. It’s an all-in-one meal that will quickly become a family favorite!
Buffalo Wing Flavor in an EASY Casserole
It’s officially fall and we’re well into football season, so game day grub and comforting casseroles are on top of mind. I combined all of the flavors of our favorite game day snack, buffalo wings (or this easy buffalo chicken dip), into an easy biscuit bake that we literally dug right into.
I love a recipe that I can pull together with a rotisserie chicken. Like my Sour Cream Chicken Enchiladas, Broccoli Cheddar Chicken Soup, or my Chicken Noodle Casserole, this is an easy meal that fills everyone up and puts smiles on their faces.
Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)
Ingredients:
- Butter
- Medium white onion
- Celery
- Carrots
- Rotisserie chicken
- Chunky blue cheese salad dressing (Ranch dressing will also work)
- Hot sauce (I use Frank’s RedHot hot sauce)
- Shredded cheddar cheese
- All-purpose flour
- Baking powder
- Baking soda
- Kosher salt
- Granulated sugar
- Shredded cheddar cheese
- Chopped green onions
- Buttermilk (learn how to make your own buttermilk in a pinch)
Supplies:
- 9×13-inch baking dish
- Nonstick cooking spray
- Large skillet
- Pastry blender
How to Make Buffalo Chicken Biscuit Bake
- Preheat oven to 425°F. Lightly grease a 9×13-inch baking dish with non-stick cooking spray and set aside.
- In a large skillet over medium-high heat, melt the butter then add the onion, celery and carrots. Sauté vegetables until tender, about 10 minutes. Remove from heat.
- Shred the rotisserie chicken into large chunks. Stir the chicken into the vegetable mixture until well combined. Add the blue cheese dressing and hot sauce.
- Mix well.
- Fold in the cheddar cheese.
- Pour the filling evenly into the prepared baking dish.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar.
- Cut in the butter with a pastry blender or two knives moving in opposite directions, until mixture looks like coarse crumbs.
- Stir in the cheese and green onions.
- Add the buttermilk and blue cheese dressing and stir until just combined.
- Drop dough by rounded tablespoonfuls evenly over chicken mixture.
- Bake uncovered, on the middle rack of the preheated oven, for 30-35 minutes or until biscuits start to brown and filling is bubbling. Let stand 5 minutes before serving.
Storage
Store leftovers in an airtight container in the refrigerator. Reheat single servings in the microwave in 30-second intervals until heated through. Or reheat in the casserole dish, tented with foil, in a 325°F degree oven until heated through.
Easy Dinners to Make with a Rotisserie Chicken
Grab a rotisserie chicken and one of these recipes for a delicious meal your family will love. My Easy Recipes for a Rotisserie Chicken make quick work of weekday dinners.
If you make this Buffalo Chicken Biscuit Bake, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 
I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Buffalo Chicken Biscuit Bake
- Prep Time: 20 mins
- Cook Time: 35 mins
- Total Time: 55 mins
- Yield: 10
- Category: Main
Description
Cheesy biscuits are the perfect complement to the spicy chicken and vegetable filling in this comforting Buffalo Chicken Biscuit Bake!
Ingredients
Filling:
- 2 tablespoons butter
- 1 medium white onion, chopped
- 1 cup chopped celery (3–4 stalks)
- 1 cup chopped carrots (2–3 large)
- 1 rotisserie chicken
- 1/2 cup chunky blue cheese salad dressing
- 1/2 cup hot sauce
- 1/2 cup shredded cheddar cheese
Biscuit Topping:
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons sugar
- 6 tablespoons cold butter, cut into cubes
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped green onions (2 medium)
- 3/4 cup buttermilk
- 1/2 cup chunky blue cheese dressing
Instructions
- Preheat oven to 425°F. Lightly grease a 9×13-inch baking dish with non-stick cooking spray and set aside.
- In a large skillet over medium-high heat, melt the butter then add the onion, celery and carrots. Sauté vegetables until tender, about 10 minutes. Remove from heat.
- Shred the rotisserie chicken into large chunks. Add the chicken to the vegetable mixture and stir until well combined. Stir in the blue cheese dressing and hot sauce. Fold in the cheddar cheese. Pour the filling evenly into the prepared baking dish.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar. Cut in the butter with a pastry blender or two knives moving in opposite directions, until mixture looks like coarse crumbs. Stir in the cheese and green onions. Add the buttermilk and blue cheese dressing and stir until just combined.
- Drop dough by rounded tablespoonfuls evenly over chicken mixture. Bake uncovered, on the middle rack of the preheated oven, for 30-35 minutes or until biscuits start to brown and filling is bubbling. Let stand 5 minutes before serving.
Notes
Adapted from Betty Crocker
