Cook Once, Eat Twice-Buffalo Chicken

One of my husband’s favorite meals is Buffalo Chicken Sandwiches. While he loves the leftovers as is, I prefer to turn the leftovers into another meal–Buffalo Chicken Pizza

Day 1-Buffalo Chicken Sandwiches

  • 2 lb boneless skinless chicken breasts, cut into 1 inch pieces
  • 1.5 tsp paprika
  • 1.5 tsp chili powder
  • salt and pepper to taste
  • Olive Oil
  • 6 TBS butter
  • 2/3 C Frank’s Red Hot
  • Blue Cheese Dressing (refrigerated brands most recommended, such as Bob’s Big Boy, Litehouse, or Marie Callenders.) 
  • Lettuce 
  • Scallions, chopped
  • 4 Rolls, split
    • Sprinkle paprika, chili powder, salt, and pepper on chicken. In a pan, heat olive oil, and cook chicken until cooked through. 
    • In a medium sauce pot, melt butter, and add Frank’s Red Hot. Stir to combine. Add cooked chicken, and stir until chicken is thoroughly coated.
    • To assemble sandwiches, slather Blue Cheese Dressing on rolls, then add the lettuce, chicken, and top with scallions. Serve with Carrot and Celery Sticks.

Day 2-Buffalo Chicken Pizza

  • 1 lb Pizza Dough, homemade or store bought
  • 1/2 C Blue Cheese Dressing (refrigerated brands most recommended)
  • 1-1.5 C Leftover Buffalo Chicken 
  • Scallions for sprinkling on top
  • 8 oz. Mozzarella Cheese
    • Preheat oven to 425 degrees. 
    • Put pizza dough on pizza pan, and stretch to form crust. Put crust in the oven 4-6 minutes until dough is set, but not cooked.
    • Put blue cheese dressing on pizza dough, cover with mozzarella cheese, then top with buffalo chicken
    • Cook 12-15 minutes, until crust is brown and cheese is bubbly
    • Top with scallions, cut and serve.
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