Buffalo Chicken Dip is my go-to appetizer for entertaining. I decided to revamp it and create a LOADED version with refried beans, tomatoes and avocados. This fun dish is still super-simple to make and lots of fun to serve.
I am having so much fun celebrating Fall this week! I’ve teamed up with 18 other bloggers to bring you the Fall Welcome Week. We are all sharing our favorite things about the season, such as this Buffalo Chicken Chili recipe I’m sharing with you today. It’s the perfect way to warm up on a cold day.
If you’ve been here before, you know I love buffalo chicken! I’ve added it to just about everything you can imagine. This chili recipe takes a classic dish and adds an exciting buffalo twist. Buffalo Chicken Chili is a great one-pot meal to make on a busy night.
This recipe is inspired by white chicken chili, but adds a spicy buffalo twist. I used Texas Pete’s Extra Mild Buffalo Sauce which isn’t very spicy, but the other spices add a kick to it. If you don’t like spicy foods, make sure you omit the chili powder.
- 2 lbs cooked, shredded chicken
- 2 tbsp olive oil
- 1 medium onion, chopped
- 1 tbsp garlic, minced
- 4 cups chicken broth
- 2 14.5 oz cans diced tomatoes
- 2 15.5 oz cans Cannellini Beans (White Kidney Beans), drained
- 1 cup buffalo sauce
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp paprika
- 1/2 tsp ground oregano
- 1/4 tsp cayenne
- salt and pepper to taste
- In a large pot, heat the olive oil to medium high. Saute the onions and garlic for 2-3 minutes or until onions are cooked.
- Add chicken broth, diced tomatoes, cannellini beans and buffalo sauce. Bring to a boil.
- Lower the heat to medium and add chicken.
- Add the spices.
- Lower heat to a simmer and cook for 10-15 minutes. If you want, you can let it simmer for long. I did, and it helped the flavors blend together more.
Don’t forget to enter to win a fabulous Fall Prize Pack! Get all the details and find out how to enter below. I’ve put together a collection of some of my Fall favorites that will make the season even more enjoyable for you.
Have you shared a post about Fall recently? Maybe a pumpkin recipe or a DIY project? Join in the fun and link it up below! Be sure to check out a few other posts after you link up.
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Welcome to Football Foods Friday! Who will you be cheering for this weekend? I’m here to share another recipe that is sure to keep your football fans happy.
Buffalo sauce is the perfect ingredient for game day appetizers! If you’ve been here before, you already know I love cooking all sorts of dishes with this amazing sauce. Today I’m going to share an easy appetizer you can make for your friends this weekend.
When I get together with friends to watch football, I usually don’t eat dinner before. That’s why appetizers like this are perfect — they are filling, too. Chicken, crescent rolls and buffalo sauce go together perfectly and make a great finger food.
These Buffalo Chicken Roll-ups are super easy to make, too! Place the filling at the wide end of the crescent roll triangle and roll it up. You can put them together, bake them and serve them to your friends in under 30 minutes.
- 1 cup canned chicken, drained
- 4 oz cream cheese
- 1/4 cup buffalo sauce
- 1/4 cup ranch dressing
- 1/2 cup cheddar cheese
- 2 8 oz packages of crescent rolls
- Preheat oven to 375.
- In a medium bowl, combine the chicken, cream cheese, buffalo sauce, ranch and cheddar cheese. Mix well.
- Separate each can of crescent rolls into 8 triangles. Place 1 tbsp of filling at the wide end of the triangle and roll up.
- Place each roll up on a baking sheet. Bake for 12 to 15 minutes or until golden brown.
If this is your first time stopping by Football Foods Friday, be sure to check out the recipes you missed!
Football season is here, my friends! I love getting together with friends to watch the game each week. The best part? THE FOOD! Join me each Friday for a creative recipe you can make over the weekend.
Do you have a guy who loves football and food? These man-pleasing recipes will be sure to impress him and his friends. I’ve been brainstorming lots of new ideas for appetizers, dips, and finger foods, as well as twists on classic favorites. I’m really excited to share the recipes with you each week.
This week, I’m pulling a favorite out of the archives! This Buffalo Chicken Dip is my go-to for a crowd-pleasing appetizer. It disappears so quickly! The best part is, you only need 5 ingredients and you can whip it up in a matter of minutes.
- 1 8 oz package cream cheese, softened
- 1/2 cup buffalo sauce
- 1/2 cup ranch dressing
- 2 cups cooked, shredded chicken (I used canned chicken)
- 1/2 cup shredded mexican cheese
- Preheat oven to 350.
- In a 1 quart baking dish, combine all ingredients and mix well.
- Bake for 20 minutes.
- Serve with tortilla chips.
What are some of your favorite foods for Football season? If you have an idea for something I should make, let me know by leaving a comment.
Last weekend I had back-to-back parties on Saturday. I started the afternoon with a bridal shower for my soon-to-be sister-in-law. I am a bridesmaid, so I was helping with some of the food and games. That night, I threw a birthday party for my boyfriend, Andrew.
Here I am at the bridal shower with my future sister-in-law, Alyssa and my mom:
If you have been to my blog before, you know buffalo is one of my favorite ingredients to cook with! My favorite recipe is Buffalo Chicken Texas Toast. It’s a dish I make at least once a month. I wanted to use buffalo sauce to make a delicious dip for both the shower and Andrew’s party.
Saturday morning, I mixed up a double batch of this dip. It was a hit at both parties! It was gone before I knew it and everyone loved it. This is definitely going to be my go-to appetizer for parties from now on.
I used Texas Pete Buffalo Wing Sauce Extra Mild. This is my all-time favorite buffalo sauce! It has great flavor and isn’t too spicy.
Here’s the recipe:
1 (8 oz package) cream cheese, softened
1/2 cup buffalo sauce
1/2 cup ranch dressing
2 cups cooked, shredded chicken (I used canned chicken)
1/2 cup shredded mexican cheese
1. Preheat oven to 350.
2. In a 1 quart baking dish, combine all ingredients and mix well.
3. Bake for 20 minutes.
4. Serve with tortilla chips.
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