Buffalo Chicken Bombs: The Perfect Game Day Snack (or Tuesday Night Indulgence!)

Okay, so ever had one of those days where you just NEED something cheesy and spicy? Like, I’m talking about a snack that hugs your soul. Yup, that’s why I whipped up these Buffalo Chicken Bombs the other night. Honestly, they should come with a warning label: *Caution: May Cause Utter Joy*.

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

Alright, picture this: you’re in the grocery store, and you’re about to load your cart with all the goodness. You’ll need 3 cups of that amazing Slow Cooker Pulled Buffalo Chicken (which, let’s be real, is a life-saver — I always make too much and freeze it for later). Then you grab a pack of cream cheese (4 oz), blue cheese dressing (a ¼ cup, because why not?), and a sprinkle of crumbled blue cheese.

Oh, and don’t forget the Monterey Jack, Fontina, and Gouda cheeses (all shredded, of course—who’s got time to grate?). Then there are those Pillsbury Grands! Biscuits (two packs, trust me… you’ll thank me later), some butter, and hot sauce to kick things up a notch. Basically, pick up everything that screams “party in your mouth!”

So Here’s Why I Make This Constantly

Okay, real talk: I make these Buffalo Chicken Bombs ALL the time. Like, I should probably get a loyalty card at the grocery store at this point. The first time I made them, it was for a game night with friends. We were all hyped up for the big game, and I wanted to impress everyone. Spoiler alert: they were gone in a heartbeat. Seriously, it was like watching a pack of wolves descend on a buffet.

I remember my friend Jess took the first bite, and it was like the heavens opened up. She basically declared me the “Snack Queen” that night, and I’m not sure if I’ve recovered from that title yet. Now, every time I make them, my friends start texting me: “Are you bringing the bombs?” Like, no pressure or anything, right?

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Here’s the deal: let your filling cool before you stuff the biscuits! I learned that the hard way. The first time I didn’t cool it, and my biscuits turned into these sad, gooey blobs. Not cute. Just pop that mixture in the fridge for a bit, and you’ll have bomb-astic filling that doesn’t ooze out everywhere.

Don’t Mess This Up (My Top Tips)

1. Check the biscuits: Open those packs carefully (I’ve lost a few to rogue biscuit explosions).
2. Pinch it right: Be like a mom with a dumpling—pinch those edges like your life depends on it. You want them sealed, not leaking cheese!
3. Butter bath: As soon as they’re out of the oven, brush them with melted butter. It’s like giving them a spa day.
4. Bake time: Watch them closely because ovens are sneaky! You want golden brown, not burnt offerings.

How to Keep Them From Disappearing (Or, How to Store Them)

So here’s the sitch: if you somehow have leftovers (which I doubt, but let’s pretend), you can store them in an airtight container in the fridge for a couple of days. Just reheat them in the oven for a few minutes to bring back the crispy goodness! But honestly, you might want to make a double batch because they disappear fast.

If You Liked This, You’ll Probably Like These Too

If you loved these, you *have* to try my Cheesy Spinach Dip (like, it’s a classic for a reason) or my Loaded Nacho Fries (seriously, they’re a game-changer). I mean, who doesn’t love cheesy goodness?

So, what do ya think? Gonna give these a shot? I promise you won’t regret it. And if you do make them, please let me know how they turn out! I’m low-key obsessed with seeing everyone’s versions!

Buffalo Chicken Bombs

Print Recipe

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Buffalo Chicken Bombs are a deliciously indulgent appetizer that perfectly combines spicy pulled Buffalo chicken with a medley of creamy cheeses, all wrapped in fluffy biscuits. Baked to golden perfection and served with blue cheese dressing and hot sauce, these bite-sized treats are sure to be a hit at your next gathering!

Author: XXXXX
Prep Time: 60 minutes
Cook Time: 35 minutes
Total Time: 1 hour 35 minutes
Yield: 8 servings 1x
Category: appetizer
Method: Baking
Cuisine: American

Ingredients

Scale

3 cups Slow Cooker Pulled Buffalo Chicken
4 ounces cream cheese
¼ cup blue cheese dressing
2 tablespoons crumbled blue cheese
¼ cup Monterey Jack cheese, shredded
¼ cup Fontina cheese, shredded
¼ cup Gouda cheese, shredded
1 tablespoon Frank’s RedHot Original Hot Sauce
2 packages refrigerated Pillsbury Grands! Buttermilk Biscuits (16 total)
2 tablespoons butter, melted
1 teaspoon kosher salt

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Instructions

Prepare Slow Cooker Pulled Buffalo Chicken and measure out three cups.
Preheat oven to 350°F.
In a medium saucepan, combine cream cheese, blue cheese dressing, crumbled blue cheese, Monterey Jack, Fontina, Gouda, and Frank's hot sauce. Whisk over medium heat until melted.
Stir in the Buffalo Chicken and cool in the refrigerator.
Divide cooled mixture into 16 portions.
Spray a casserole dish with non-stick spray.
Roll each biscuit into a five-inch circle. Place one portion of filling in the center and pinch edges to seal.
Arrange bombs seam-side down in the baking dish.
Bake for 30-35 minutes or until golden brown.
Brush with melted butter and sprinkle with kosher salt. Serve warm with additional blue cheese dressing and hot sauce.