{"id":6306,"date":"2016-01-26T07:00:52","date_gmt":"2016-01-26T14:00:52","guid":{"rendered":"https:\/\/cheerykitchen.com\/?p=6306"},"modified":"2016-06-08T09:03:23","modified_gmt":"2016-06-08T15:03:23","slug":"buffalo-chicken-stuffed-rolls","status":"publish","type":"post","link":"https:\/\/cheerykitchen.com\/buffalo-chicken-stuffed-rolls\/","title":{"rendered":"Buffalo Chicken Stuffed Rolls"},"content":{"rendered":"

Play ball deliciously by serving Buffalo Chicken Stuffed Rolls at your Super Bowl Party. Regardless of which team wins, The Denver Broncos or<\/strong> The Carolina Panthers,\u00a0<\/em>you’ll score with these cheesy, spicy, creamy, hot rolls, that can be made way ahead and then heated in your slow cooker or oven. You can set out your spread and let everyone help themselves while you enjoy the game, BOOM!!!<\/p>\n

Buffalo Chicken Stuffed Rolls<\/h2>\n

At our house, our Super Bowl Party is all about the food and being together. \u00a0Actually, I’ve got one son who would seriously disagree and he will be cheering for his favorite team this year! We are united in our love for my Buffalo Chicken Stuffed Rolls though. \u00a0They are amazing and I plan to make them the star of our California themed party February 7th.<\/p>\n

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Buffalo Chicken Stuffed Rolls are the star of our sunny 2016 California Super Bowl Party!<\/p><\/div>\n

I use a 1-ounce hard roll that I slice in half, it’s slider size. You can use any kind of roll or bread that you’d like, but finger food is my plan. I make my Buffalo Chicken filling 2 days ahead, letting it chill in the fridge. On Saturday, I fill and wrap my rolls and slap them back into the refrigerator until they find their way to my slow cooker\u00a0on Sunday morning. If you are feeding a large crowd you may want to heat your rolls in a 22 Quart Roaster Oven<\/strong><\/a>. \u00a0They are the greatest for tailgating, picnics, and cooking turkeys!<\/p>\n

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To make the filling, remove any fat from the chicken breasts. \u00a0Add to a skillet with 1\/2 cup of water. Bring to a boil and cover chicken. Turn heat down to low and simmer chicken breasts for 30 minutes.\u00a0In a microwave safe bowl, soften cream cheese by cooking for 2 minutes on cook power 4.\u00a0In 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.\u00a0Remove chicken from heat and cool. Cut chicken into small chunks. Add chicken to sauce.<\/p>\n

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Cover Buffalo Chicken filling with wrap and place in the fridge for several hours or preferably overnight. \u00a0You can make the filling 2 or 3 days ahead and store covered in the refrigerator.<\/p>\n

5 hours before serving remove the Buffalo Chicken filling from the refrigerator. \u00a0Cut a roll almost all the way through and for a 1-ounce hard roll, add 1\/4 cup of cold chicken filling. \u00a0Wrap the filled roll in foil and place in a large slow cooker<\/strong><\/a>. Set the slow cooker to low. \u00a0The Buffalo Chicken Stuffed Rolls will warm and be ready for your party.<\/p>\n

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If you prefer to use your oven, place the rolls in a large deep roaster<\/strong><\/a>. Heat in a 400 degree oven for 20-25 minutes.<\/span><\/p>\n

\"Buffalo<\/p>\n

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Buffalo Chicken Stuffed Rolls<\/div>\n
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Recipe Type<\/span>: Entree<\/span><\/div>\n
Cuisine: American<\/span><\/div>\n
Author: Ren\u00e9e<\/span><\/div>\n
Prep time: