Variations & Tips
For a milder version, cut back on the buffalo sauce and add a spoonful of sour cream to the filling to soften the heat. If your crowd prefers ranch to blue cheese, skip the crumbled blue cheese and stir a tablespoon or two of dry ranch seasoning into the chicken mixture instead. You can also change up the cheese crust: use all cheddar for a sharper, more old-fashioned flavor, or swap in a bit of pepper jack if your family likes things spicier. To sneak in more vegetables without adding many carbs, finely chop a small stalk of celery or a bit of red bell pepper and fold it into the filling for extra crunch and color. Leftovers keep well in the refrigerator for 3–4 days; I like to reheat them in a low oven or toaster oven so the edges crisp back up. These also freeze nicely—cool completely, freeze on a baking sheet, then tuck into a freezer bag and reheat straight from frozen at 325°F until hot in the center. If you’re cooking for just one or two, halve the recipe and bake in the middle of the oven so they brown evenly. And, as my mother always reminded me, taste your buffalo sauce first—some brands are saltier or hotter than others, so don’t be afraid to adjust the seasoning to suit your own table.
