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Prep 15min
Total45min
Servings12
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Ingredients
Buffalo Chicken Mixture
6
tablespoons butter, melted
1/2
cup hot sauce
1/4
teaspoon seasoned salt
1/4
teaspoon pepper
1 1/2
to 2 cups shredded or chopped cooked chicken
1
cup (4 oz) freshly shredded sharp Cheddar cheese
2
tablespoons ranch dressing or blue cheese dressing, if desired
Batter
1/2
cup Bisquick™ Original baking mix
1/2
cup milk
2
eggs
Toppings
1/3
cup blue cheese crumbles
4
green onions, chopped (4 medium)
1
bunch fresh cilantro, chopped
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Steps
1
Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
2
In small bowl, mix melted butter, hot sauce, seasoned salt and pepper to make Buffalo sauce.
3
In medium bowl, mix shredded chicken, Cheddar cheese and ranch dressing. Pour about half to three-fourths of the Buffalo sauce (reserving remaining for serving) into chicken mixture. Mix until combined.
4
In medium bowl, stir together Batter ingredients with whisk or fork until blended. Spoon 1 tablespoon batter into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon batter over chicken mixture in each muffin cup.
5
Bake about 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. With knife, loosen sides of pies from pan and remove. Place top sides up on cooling rack. Cool 5 minutes longer, then transfer pies to serving tray.
6
Top each with blue cheese, chopped green onion, chopped cilantro and a drizzle of reserved Buffalo sauce. Serve warm.
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No nutrition information available for this recipe
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