Buffalo Chicken Stuffed Rolls
Prep time
Cook time
Total time
Ready for some football food? Buffalo Chicken Stuffed Rolls will stay warm in your crockpot at tailgate parties, or on a buffet table at home. Fix the Buffalo Chicken filling way ahead and stuff the buns the morning of your party. You'll even be able to watch the game and get out of the kitchen, TOUCHDOWN!!!
Recipe type: Entree
Cuisine: American
Serves: 24 servings
  • 4 chicken breast, boneless, skinless
  • 1 8-ounce package of cream cheese
  • ½ cup blue cheese dressing
  • ½ cup Franks Red Hot Sauce, Original
  • 2 cups of shredded cheese,(I used Monterey Jack, sharp Cheddar or Colby Jack works too)
  • 2 celery stalks, diced
  • 4 green onions, finely sliced
  • 2-3 dozen small hard rolls, (1-ounce size)
  • Foil
  1. Remove any fat from raw chicken breasts, add to a skillet and add 1 cup of water. Bring to a boil and cover chicken. Turn heat down to low and simmer chicken breasts for 30 minutes.
  2. In a microwave safe bowl, soften cream cheese by cooking for 2 minutes on cook power 4.
  3. In a medium size mixing bowl add cream cheese, blue cheese dressing, Frank's Red Hot sauce, shredded cheese, celery and green onion. Mix well with a rubber spatula.
  4. Remove chicken from heat and cool. Cut chicken into small chunks. Add chicken to sauce.
  5. Cover Buffalo Chicken filling with wrap and place in the refrigerator for several hours or preferably overnight.
To Serve
  1. Five hours before your party, remove chicken filling from the refrigerator.
  2. Cut hard roll almost in half and fill with ¼ cup of cold filling.
  3. Wrap the roll with foil.
  4. Place in slow cooker on warm setting for 4 to 6 hours.
If you prefer to heat your Buffalo Chicken Stuffed Rolls in the oven, bake for 20-25 minutes at 400 degrees.
Depending on how large your rolls are, you can fill 2 to 3 dozen rolls.
Recipe by Cheery Kitchen at https://cheerykitchen.com/buffalo-chicken-stuffed-rolls/